Single Product

Technical Characteristics:
Production Area: Vineyards of Col San Martino.
Grapes: 90% Glera, 10% Perera.
Vinification: White vinification, gentle pressing, and fermentation in purity at controlled temperature. Foaming and natural fermentation in autoclave for about 60 days at 12 – 13°C.
Alcohol: 11.5%
Residual Sugar: 21 g/l

Organoleptic Characteristics:
Appearance: Straw yellow color; layered, brilliant, and luminous foam; fine and persistent perlage.
Aroma: Intense fruity notes of apple, pear, and apricot; intricate floral sensations of rose and wisteria complete its bouquet.
Taste: Crisp, savory, and balanced between sweetness and freshness.
Aftertaste: Of great fragrance and freshness despite a perceptible residual sugar.

Serving Temperature: 5 – 7°C

Celebrate every moment with La Primavera di Barbara, a prosecco that transforms the ordinary into the extraordinary. Discover the taste of spring in every sip, a fresh and fruity experience that will embrace you like a springtime hug.