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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.
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.

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