Prosecco DOC Extra Dry "Sior Sandro"
Pairing: Fresh cheeses, Fish-based second dishes
|Bottle size (l)||0.75|
|Grape Yield||about 180 quintals/hectare|
|Altitude||30-40 m asl|
|Grape Training||Free cordon and double overturned training|
|Planting Density||3600-4000 trees/hectare|
|Second Fermentation||Sparkling with the Martinotti method. Minimum 30 days of fermentation.|
|Total acidity||5,6 g/l|
|Winemaking||After the harvest, the grapes are pressed and subjected to soft pressing with pneumatic presses and a quick separation of the must from the skins follows. Fermentation takes place at a controlled temperature (15-16° C). The wine is then placed in steel autoclaves where the sparkling process takes place with the Martinotti method.|
It has a straw yellow colour with light greenish notes. In the glass it forms a dense and minute crown of froth, which feeds on small bubbles for a long time. The nose smells of acacia flowers, peach and pear. When tasted, it is easy and pleasant to drink, initially fresh and soft on the palate, it leaves room for fruity scents and a pleasant flavor in the finish.