PROSECCO

Prosecco DOC

can be:

Spumante (sparkling) / Frizzante (semi-sparkling) / Tranquillo (still)
depending on the perlage.

prosecco doc
spumante

The most famous and popular variety,
has a fine long-lasting perlage.
Prosecco DOC Spumante can be Brut, Extradry, Dry or Demi-Sec depending on the sugar content.

prosecco doc
spumante

The most famous and popular variety,
has a fine long-lasting perlage.
Prosecco DOC Spumante can be Brut, Extradry, Dry or
Demi-Sec depending on the sugar content.

prosecco doc
frizzante

Has a light, less lingering perlage.

prosecco doc
frizzante

Has a light, less lingering perlage.

prosecco doc
tranquillo

Is a still wine (with no perlage).

BRUT
when the sugar content is less than 12 g/litre
EXTRA DRY
when the sugar content is between 12 and 17 g/litre
DRY
when the sugar content is between 17 and 32 g/litre 
DEMI-SEC
when the sugar content is between 32 and 50 g/litre

BRUT
when the sugar content is less than 12 g/litre
EXTRA DRY
when the sugar content is between 12 and 17 g/litre
DRY
when the sugar content is between 17 and 32 g/litre 
DEMI-SEC
when the sugar content is between 32 and 50 g/litre

prosecco doc
tranquillo

Is a still wine (with no perlage).

PROSECCO SPUMANTE DOC BALAN
EXTRA DRY

GRAPES VARIETY:
100% Prosecco, also known as Glera

PRODUCTION AREA:
Several Vineyards of the DOC Prosecco area, most of them in Treviso and Pordenone provinces.

SOIL:
Different depths depending on the slope. The roots of the vine penetrate more easily where the vineyard is less deep.

CULTIVATION SYSTEM:
Sylvoz e Guyot.

VINIFICATION TECHNIQUE:
The harvest is done in mid-September, the grapes are softly pressed, the must is taken at low temperatures and the maceration is done with a cold controlled temperature, for better ex traction of aromas. Charmat method for the second fermentation, for 40 days.

TASTING NOTES:
Soft yellow colour. Typical floral scent: acacia blossoms and wisteria, with notes of honey and banana. The strong acidity gives the freshness; the bubbles in the mouth are velvety, silky.

FOOD PAIRINGS:
Shellfish seafood, oysters, grilled shrimp, fish of various kinds of fish; risotto and other light dishes. Excellent as an aperitif.

SERVING TEMPERATURE:
6-8°C.