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Ca’ Di Prata Prosecco DOC Brut

Since the middle of the thirteenth century the toponym ‘Prosech’ or ‘Prosecum’, but also the
more modern ‘Proseco’ refers to a small town, bordering to the south-east with the bishopric
of Trieste and to the north with the territory of Duino. Even today Prosecco is still a small
town in the province of Trieste, in the far north-east of the Italian peninsula.
HARVEST:
The Glera grapes, harvested at the beginning of September, are cooled, crushed and
immediately separated from the skins.
WINEMAKING / VINIFICATION:
Cleaning the must is fermented in stainless steel tanks at a controlled temperature of 14-16 C
for about 10-12 days. After fermentation it is racked and stored in stainless steel tanks at a
temperature of 10-12 C. At the time of sparkling wine making it is placed in stainless steel
autoclave where it ferments at a temperature of 15-16 C for about 12 days.
AGING & BOTTLING:
At the end of fermentation, it is cooled to 0° C and left to rest for a month and finally
filtered sterile and bottled.
SORTING OF GRAPES:
The bunches are selected at harvest time before pressing.
ELEVATION:
After vinification, the base wine is stored in temperature-controlled stainless steel tanks.
CLIMATE:
The area is affected by a mild climate with sunny springs and mildly rainy and averagely hot
summers and not excessively harsh winters.
SOIL:
Soils suitable for the cultivation of vineyards are those that are well exposed and drained,
therefore high water or peaty soils are not allowed.
ACIDITY:
5,8 – 6,2
PALATE/TASTING NOTES:
Fresh dry, pleasantly acidulous where the citrine note is exalted by the taste of green apple,
typical of the Prosecco ( Glera ). The presence of Pinot Bianco and Chardonnay gives a
complex savoury and mineral note which makes it more full-bodied.

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