After the grape harvest, the soft pressing of the different grapes takes place, in order to extract the must from the heart of the grape (from 100kg of grapes you can obtain 70 liters of wine, maximum); after, there is the settling, where the murky must is let rest for 10-12 hours before the winemaking with the clear part. The alcoholic fermentation takes place for 15-20 days in a steel tank, kept at a constant temperature of 18°C; after that, the secondary fermentation takes place in bigger tanks that keep the pressure (autoclaves), with the Italian Marinotti method, improved by the professor De Rosa, in order to bring out the distinctive characteristics of the sparkling wine and to keep the taste of the different grapes.
The refermentation in the autoclave lasts almost 30 days, according to the natural principle of the conversion from the sugar into the carbon-dioxide, thanks to the works of the yeasts.
The Prosecco Superiore DOCG, or as we prefer to call it in Valdobbiadene, the Valdobbiadente Superiore DOCG, is produced in the Extra Dry edition, in the Brut edition and rarely also in the Extra Brut edition.
Brut zero (suger free)
A particular edition is the one recently produced in Rive del Bacio, the Brut zero edition, which is the Extra Brut with no residual sugar: extreme, very dry, no compromises, to be tasted frozen as an important champagne. Wine for true connoisseurs.
Organoleptic characteristics of the Prosecco
Wine with lees
Matching the Prosecco
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