Asolo Prosecco Superiore Extra Dry DOCG

Manual harvesting, soft pressing, static decantation of the musts, fermentation at a controlled temperature of 16°C, conservation of the base wine at 8°C with batonnage until secondary fermentation. Refermentation in an autoclave according to the Charmat method at a temperature of 16°C for 60 days.

Pale straw yellow color with greenish nuances, fine and persistent perlage; floral nose, of wisteria, acacia and hawthorn, with elegant fruity hints of yellow apple and peach. Fresh, savory, creamy and velvety on the palate, with mineral notes and fruity notes of mango and pear.

Aperitif, appetizers and light first courses.