Prosecco Doc metodo Col Fondo “ProFondo” - MIOTTO

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Alcohol: 11.0% vol Residual sugar: 3.1 g / l Total acidity: 5.6 g / l dry extract n.r .: 17.0 g / l

The traditional wine, Prosecco as it has always done, with the classic second fermentation in the bottle and the stop on the yeast. The yeast Fund sells complex notes of bread crust that join to the typical fruity. dry wine, dry, pleasantly bitter finish, typical of sur lie. Ideal at the table. The Glera grapes, from which you get the base, it is grown exclusively in our own vineyards. The basis of selection is made every year to get the features you want and the quality consistency. The grapes are harvested by hand and vinified separately for each vineyard. The pressing is soft and must, after an initial static clarification, is fermented in stainless steel at 17-19 ° C. After the first fermentation, the wine is left to rest on the lees, with very few racking. After about five months we proceed with the Coarse filtration, and the assembly of the bases, and later with the second fermentation, which is done in the bottle in the traditional period of the spring, in the two weeks preceding the Christian Easter. Fermentation stops independently once their residual sugar, leaving a deposit of yeast on the bottom of the bottle. After a 2-4 months aging the wine is ready for consumption, although a greater dwell period allows to obtain more complexity and finesse. We suggest serving the limpid wine, better if caraffato to promote oxygenation, but can also be consumed with the yeast in suspension.

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