Prosecco Treviso DOC (Extra Dry)

WINEMAKING

The Prosecco grapes are harvested in mid-September and undergo fermentation after light maceration on the skins at a controlled temperature of 16°C. Then the product is cleaned and stocked in stainless steel tanks at 14-15°C. Second fermentation to obtain the sparkling complexity is carried out in pressure tanks by adding selected yeasts. The fermentation that follows is arrested by cooling the wine to 0 °C. The spumante is left on the lees for 3 months and then clarified and bottled.