Harvesting takes place in early September. The must is obtained with a soft pressing of the grapes, and is processed with careful control of the temperature, so as to keep intact the natural aroma of the grapes. This same attention is paid during all phases of storage and fermentation, controlling oxygen exposure in order to preserve all the aromatic precursors that are to be found in the glass during consumption. This produces a wine that is characterized by a pleasant fruity fragrance.
Millesimato - Extra Brut
In the glass it is pale straw-yellow with green highlights. It has a subtle perlage with great constancy and persistence. On the nose, after an initial floral nuance, it becomes full and fruity, while maintaining
the natural elegance typical of the grapes from which it comes.
Very complex in terms of quantity and quality of olfactory sensations, highlights include the nashi fruit, with characteristics between the Golden Delicious apple and pear, all the way to a delicate mineral note. In the mouth its intensity excites, with
good structure and a pleasant, fresh acidity; with an excellent balance between the olfactory and retro-olfactory sensations.
The Frizzante version evokes the very first Prosecco ever made; a genuine wine
characterised by its fruity fragrance. It is appreciated for its drinkability and delicate
bubbles, which make it suitable for every occasion. Production per trunk is reduced,
with sparse bunches to promote optimal ripening. In this way, they turn pale yellow
amber and taste almost like honey.
The wine is obtained from grapes grown in our best vineyards, which are selected
in compliance with specific regulations, and is the result of the careful work of an
agricultural technician. The base wine, to which selected yeasts and concentrated
must is added, is refermented at controlled temperatures in an autoclave. Once
fermentation is completed, the wine is then stabilised and filtered. The wine is
bottled using modern technology.
Asolo Prosecco DOCG Frizzante is the most versatile version of Prosecco.
Light, exuberant, fruity and easy to drink, it is ideal for toasts on special
occasions or for a daily moment of indulgence, perhaps in the company of
friends. It pairs perfectly with legume soups, seafood, pastas with delicate
meat sauces, fresh cheeses and white meat.
Typical of the Treviso region, the Glera grape is one of the most ancient: it has been highly prized since the Roman era.
The Glera bunch is large, sparse, with multiple stalks and golden-yellow fruits.
The Glera grapes mature toward the end of September. After a soft pressing the must is fermented at a controlled temperature, using selected yeasts. After fermentation, the wine is filtered and stored, then re-fermented in an autoclave, with the addition of liquer de tirage, at a temperature of 16 degrees Celsius. Once the sparkling wine has been obtained, it is chilled to -4 degrees Celsius and left in contact with the lees. Once the refining process has been concluded, the product undergoes isobaric filtration in a second autoclave, and then it is bottled.
The wine is straw-colored with a fresh, intensely fruity aroma that recalls acacia flower, wisteria, wild apples and mountain honey.
The perlage is subtle and persistent. It pairs well with seafood,
white fish and shellfish; it is also excellent as an aperitif.
This wine means going back to basics, cultivating the Glera grapes organically, respecting the growth phases of the vines, without encouraging the plant to produce a high yield, not using chemical fertilizers and letting it face adversity by using only those products, used for centuries, that stimulate the strengthening of its natural defenses.
The grape harvest takes place in mid-September, when the organoleptic maturity is optimal for the production of sparkling wines. It is a delicate operation, as it is important to preserve the integrity of the grapes. After a soft pressing, the must is fermented at a controlled temperature, using organic yeasts. After fermentation, the wine is filtered and stored, and then fermented again in the autoclave at a controlled temperature of 16 degrees Celsius. Toward the end of this fermentation, which lasts at least 30 days, appropriately lowering the temperature, the fermentation is stopped, leaving a residual sugar that ensures balance and harmony. After the sparkling wine has been produced, it is chilled to -4 degrees Celsius and left in contact with the yeast. After the aging process, the product undergoes isobaric filtration in a second autoclave, and is then bottled.
The color is straw yellow, with a floral, fruity scent reminiscent of acacia flowers, wisteria, wild apple and mountain honey. The taste is fresh, light and lively, the symbol of a simple but refined drink. The perlage is subtle and persistent. This wine pairs well with shellfish, with light fish and other seafood; excellent also as an aperitif.
Typical from the land of Treviso, Glera is one of the oldest vines and it has been
appreciated since Roman times. Clusters of Glera grapes are big, long, loosely
packed and winged with yellow-golden grapes.
Glera grapes ripen in late September. After a gentle pressing, the must is
fermented at a controlled temperature by using a selected yeast. After the
fermentation, wine is filtered and stored and fermented again in an autoclave
where liquer de tirage is added at a temperature of 16° C. When sparkling wine
is obtained, it is refrigerated at - 4° C and settled in contact with the yeast.
After refinement, wine undergoes isobaric filtration in another autoclave and
Pale yellow colour, fresh and intensely fruity reminiscent of acacia and
wisteria flowers, wild apple and mountain honey. Fine and persistent
perlage. Matches well with light fish and seafood, excellent aperitif.
Made from carefully selected grapes from the land of Treviso. The Glera vine,
named “Pulcinum” by the ancient Romans, has loosely packed, winged bunches
of medium sized green to golden yellow grapes with glaucous skin and medium trilobate leaves.
Grapes are harvested early to preserve their acidity and aroma. The must is
separated from the skins by a gentle pressing, cleaned by static settling and
fermented at a controlled temperature with selected yeast that preserves its
aroma. After fermentation, the wine is refined in steel tanks up until the
sparkling process is started in the autoclave.
Prosecco Frizzante DOC is an easy and immediate wine. Pale yellow
colour, aromatic scent. Fine and delicate bouquet supported by the
right flavour and a freshness in the mouth where floral and fruity
sensations emerge again. Suitable for any time of the day, it is an
excellent aperitif and it matches well with fish starters, risotto and
dairy products. This version is also appreciated by those who seek an
alternative to still wine.
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