PROSECCO MOSCATO Sparkling 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 inside steel vats at controlled temperature,where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.

Chemical characteristics:

• Effective alcohol level: % vol. 9.00 / 0.80
• Sugar: g/l 105 ± 10
• Total acidity: g/l 5.70 ± 0.50

Physical characteristics:

• Aphrometric pressure: bar at 20°C 4.50 ± 1.0

Organoleptic characteristics

• Bubbles: Rightly evanescent, with a fine and persistent perlage.
• Colour: Pale straw yellow with greenish shades.
• Aroma: Fruity, with a rich scent of fruit, especially of unripe apples, lemons and grapefruits. It has a pronounced aroma of wisteria in bloom and acacia flowers.
• Flavuor: It has a pleasantly acid, fresh flavour. Full-bodied, it has a pleasant and harmonious taste characteristic.

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 companion to hors d’oeuvres, as well as a commendable choice for any occasion.
• Serving temperature: at 6-8° C.
• Storage: Store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside 6- or 12 bottle boxes. Palletised in europallets; 80 boxes - 6 bott. (10 per layer). 45 boxes - 12 bott.(9 per layer).