This wonderful new prosecco is light yellow straw coloured with refreshing acidity providing an elegant, fresh wine with sumptuous floral fruit aromas.
The grapes are harvested by hand in September. They are then soft pressed and the must undergoes static decantation. Primary fermentation takes place inside steel vats at 18°C using selected indigenous yeasts. The new wine is kept on the lees for one month, then cleared and run into pressure tanks for secondary fermentation to become sparkling. Secondary fermentation takes place at 18°C, again with selected yeasts, and lasts approx. 20/25 days; it is then left for refining on the yeasts for a further 5/10 days. After bottling the wine is laid down for a few weeks.