Asolo Prosecco Superiore Extrabrut 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 15°C for 60 days

Pale straw yellow colour, fine and persistent perlage; floral nose, of jasmine, with elegant fruity hints of quince and pear. Fresh, fine and balanced sip, with excellent flavor and structure, with a very marked mineral component and a pleasant fruity return.

Aperitif, appetizers and seafood first courses, risottos.