Prosecco Extra Dry

VINEYARD
Grape: white
Variety: Prosecco 100%
Production area: Grave di Papadopoli
Municipality: Cimadolmo - Italy
Year of plantation: 1991
Planting density: 2,850 vines per hectare
Yield: 12,000 kg/ha
Yield per plant: 4.20 kg/vine
Plant spacing: 2.80 x 1.25
Size: 8,00 ha
Growing system: Sylvoz
Soil type: predominantly "skeleton" with a percentage of sand/silt
Harvesting period: last ten days in September
Harvesting: mechanically

VINIFICATION
Transportation of the grapes by spiral conveyor and destalking-crushing machine to the press
Fining: static cold
Fermentation vat: stainless steel tanks
Fermentation temperature: 16/18°C
Yeasts: selected
Fermentation period: 8/10 days
Malolactic fermentation: no
Sparkling process: base wine is placed in an autoclave and yeasts are added to allow the second fermentation to take place (Charmat method)
Maturation period: short, in steel
Bottling: follows sparkling process

TECHNICAL DATA
Name: V.S.A.Q. Extra Dry Igt Marca Trevigiana
Alcohol by volume: 11.12 %
Residual sugar: 15,90 g/l
Total acidity: 5,30 g/l.
pH: 3.23

TASTING
Serving temperature: 6/8°C
Foam: fading gently.
Perlage: fine and persistent.
Colour: pale straw yellow.
Nose: intense, sweet and fruity with predominant apple. A floral component with a delicate hint of acacia flowers.
Palate: pleasant, light, fresh and smooth with distinct harmonious acidity. Balanced, elegant and persistent. The pleasant fruity sensations perceived by the nose are replicated in the finish.
In the kitchen: his softness and palatability finds a happy combination with batter fried vegetables accompanied with raw fish. The combination with delicious Treviso radicchio dishes and the delicate casatella cheese is excellent. Also good as an aperitif.