Prosecco frizzante





Sensory characteristics

Transparent and crystalline with fine and persistent perlage, light mimosa yellow with grayish highlights.

Floral, of banana and caramel, fresh fruit and Golden apples.

Nimble and light, fresh and sapid, harmonically complex; the presence of residual sugars enhances the fruitiness.

Marly, sandstone, clayey due to alluvial transport, fresh, rich in mineral compound elements.

Vine training system
Double Cappuccina, Sylvotz, long pruning which is rich in buds. Harvest period: the fourth period of maturation, the last ten days of September and the first ten days of October.

Serve with

An excellent, classic aperitif in bars and as a lead-in to the meal.

Serving temperature

At 6-8° in the summer and 10-12° in the fall-winter in a flute-type glass.

Separation of the berries from the stem and soft pressing using cooled pneumatic presses to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature no greater than 18°.

The foam is captured using the Charmat process according to the Cremant typology; it rests for a long time on autoclaved yeasts.

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