Torresella, Prosecco Extra Dry DOC

The base wine is placed in an autoclave for secondary fermentation, where it ferments for 18-20 days with the aid of selected yeasts at a controlled temperature between 15 and 18°C. Once the desired overpressure (approximately 6 bar) is reached, the wine is cooled to -4°C to halt fermentation and promote stabilization. It is then kept at a controlled temperature for at least a month to promote natural refinement on the yeasts. Finally, it is filtered and bottled under isobaric conditions.

Pale straw yellow color, with fine perlage; aromatic and delicate nose, fruity and floral; harmonious and balanced sip, with good freshness.

Aperitifs, seafood appetizers, vegetarian dishes, and lightly aged cheeses.