PROSECCO DOC di Valdobiaddene Fizzy wine

Production area:

Prosecco is the most popular vine in the district of Treviso, especially in Valdobbiadene and Conegliano, where it is the most widely planted variety. Prosecco grapes yield excellent still as well as sparkling wines.

Vinification system:

White vinification. First fermentation occurs at controlled temperature, after selected yeasts are added to the wine. The wine becomes bubbly inside low-temperature pressure tanks.

Chemical characteristics:

• Effective alcohol level: % vol. 11.00 +/- 0.50
• Sugar: g/l 9.0 ± 1.0
• Total acidity: g/l 5.70 ± 0.50

Physical characteristics:

• Aphrometric pressure: bar at 20°C 2.3 ± 0.2

Organoleptic characteristics

• Bubbles: Rightly evanescent, with a fine and persistent perlage.
• Colour: Pale straw yellow with greenish shades.
• Aroma: Fruity, with a good intensity and a rich scent of fruit, especially apples, lemons and pineapples. It has a pronounced aroma of wisteria in bloom and acacia flower.
• Flavuor: Fresh and with a good structure, it is harmonious and pleasant to the palate.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: Excellent as an aperitif, it is a commendable choice for the entire meal and matches particularly well with risotto with vegetables in season, fried food in general and fish-based courses.
• Serving temperature: at 8-10° C.
• Storage: Store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 85 boxes with 6 bottles each (17 per layer); 45 boxes with 12 bottles each (9 per layer).