A fresh, fragrant and fruity Prosecco with aromas of pear and apple.
The grapes were destemmed and then gently pressed. The must was fermented in stainless steel tanks at a controlled temperature of no more than 18 to 20°C to preserve the aromatics. The fermentation was interrupted when the residual sugar reached between 2 to 3 grams per litre and was left to rest at chilled temperatures. It was then refermented in pressurised tanks at a maximum pressure of 2.4 atmospheres to obtain the characteristically gentle bubbles.
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