Ca’ di Prata. Prosecco DOC Rosé EXTRA DRY Millesimato

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.
The Glera grapes, harvested at the beginning of September, are cooled, crushed and
immediately separated from the skins.
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.
At the end of fermentation, it is cooled to 0° C and left to rest for a month and finally
filtered sterile and bottled.



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