Extra dry Sommariva Prosecco Treviso D.O.C 11.5%
WINEMAKING AND FOAMING
The pressing takes place after the grapes are harvested by hand in the middle of September, gathered from various vineyards and transported to the winery. It’s accomplished by sophisticated equipment which presses the grape very gently so only the free-running juice from the heart of the berry is extracted. After the pressing, the turbid must is left to rest in stainless steel tanks and chilled to a temperature of 50°F (10°C). After approximately 10-12 hours, the limpid part of the must is separated from the deposits and fermentation begins. The vinification takes about 15 days and is completed in stainless steel tanks kept at a constant temperature of 65°F (18°C). The limpid Prosecco still wine is foamed adding specially selected yeasts and the right quantity of sugar needed to obtain the required amount of bubbles. The whole process takes about 20-25 days at a constant temperature of 60-65°F (15-18°C), once sparkling is obtained it is chilled at 25°F (-4°C) for 3 days, it is then filtered and bottled.