Description
Grape: 85% Glera and up to 15% Pinot Noir.
Production Area: Various vineyards in the Prosecco DOC region, in Veneto and Friuli Venezia Giulia. The soils are mainly clay based, with some gravelly spots close to the main rivers.
Soil: Mainly clay-based with gravelly spots closer to the main rivers of the region
Winemaking:
Fermentation vessels: large stainless-steel vats (autoclavi)
Alcoholic fermentation: 10-12 days at 64°F for Glera; 15 days at 71°F for Pinot Noir.
Sparkling fermentation: 60 days at 59°F, on the lees.
Residual Sugar: 16 g/l, Extra Dry