Prosecco Valdobbiadene Superiore La Primavera di Barbara Merotto
Prosecco Valdobbiadene Superiore La Primavera di Barbara Merotto DRY Millesimato
Production area: Col San Martino vineyards.
Varieties: 90% Glera, 10% Perera.
Wine making Technique: off-the-skin vinification, soft pressing and pure fermentation at controlled temperature. Second fermentation and natural fermentation in autoclave for about 60 days at 12 – 13°C.
Sugar residue: 21 g/l
Appearance: Straw yellow colour; bright with a lively, layered foam; fine and persistent perlage.
Bouquet: intense fruity scents of apple, pear and apricot; varied floral sensations of rose and wisteria complete the bouquet.
Taste: crisp, savoury and a balance of sweetness and freshness.
Finish: very fragrant and fresh despite the perceptible presence of residual sugar.
Suggested serving temperature: 5 – 7°C
Excellent aperitif, ideal with traditional biscuits and dry pastry.
The rules of Valdobbiadene DOCG Prosecco Superiore
1 – GRAPES:must come from the cadastral area of the 15 municipalities indicated by the specification
2 – GRAPE VARIETIES: used must provide at least 85% of Glera grape and the remaining maximum 15% of other authorized types such as: Perera, Bianchetta, Verdiso, etc.
3 – VINIFICATION: it can only take place in the province of Treviso
4 – SPARKLING WINE: it can only take place in the province of Treviso
5 – ORGANOLEPTIC EXAMINATION: mandatory before bottling by the Commission of Oenologists meeting at the authorized Chamber of Commerce
There are no reviews yet.