Grape Variety: Lambrusco Salamino,Lambrusco Grasparossa
Alcohol: 11.5% Vol
Vinification:Harvested manually,anticipating the physiological maturation to preserve its acidity, the grapes are immediately pressed and softly pressed to extract the first-pressing must.Then follows the alcoholic fermentation at a controlled temperature of 16-18° C to obtain the base wine, which is kept at a low temperature to avoid the malolactic fermentation. This base wine will then be fermented in the autoclave again for "presa di spuma" after adding must of the same variety,for about a month until reaching a pressure of 5 bars. Since Prosecco is an aromatic wine, refermentation in the bottle is not recommended, where the scent of yeast would cover the aromaticity.
Colour: Deep ruby red, bright, with violet reflections
Bouquet: Intense, with hints of woodland berries.
Taste: Semi-sparkling, full and harmonious.
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