S. Margherita Prosecco di Valdobbiadene (Brut) (DOCG)

TECHNICAL INFORMATION

The base wine is put into pressurized tanks for the prise de mousse. There it ferments for 18-20 days, with the aid of selected yeasts, at a controlled temperature between 14 and 16 °C (57 - 61 °F). When the desired pressure has been obtained (around 6 bars), the wine is chilled to - 4 °C in order to arrest the fermentation and encourage stabilization. The sparkling wine is then kept at a controlled temperature for at least a month, in order to favor its natural maturation in contact with the yeasts that have deposited on the bottom of the pressurized tank. At the end of this phase, fltration and isobaric bottling is carried out. 

TASTING NOTE

A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. Its favor is rounded and well-balanced. 

FOOD MATCHINGS

Perfect as an aperitif, it is ideal with fsh or cheese appetizers, or even with a meal of delicately favored dishes.