PROSECCO DOC TREVISO Brut
Harvest is followed by soft pressing and cold static decantation of the must. Primary fermentation takes place in steel vessels at a controlled temperature of 18/19° c with selected yeasts. The resulting wine is kept on its lees for about 3 months and, after being cleared, is placed in autoclaves for secondary fermentation. After bottling it rests for 4 to 6 weeks before being released to the market.
Sugar dosage: 10.00g/l
Perlage: fine and kindly persistent
Color: bright straw yellow
Bouquet: crunchy golden apple
Aroma: fresh, tickles the palate
PAIRINGS & CURIOSITIES
It pairs well with various appetizers, white meats and fish in general, also suitable for use in creating interesting cocktails.