The grapes are sourced from the hills above Treviso – the traditional vineyard area for Prosecco. They are softly pressed and the must is fermented in stainless steel for 15-20 days. Then the wine is blended with Pinot Nero (which is vinified as for red wine) – giving an appealing rosé colour. After blending the wine undergoes a second, temperature-controlled, fermentation in stainless steel tanks and on lees – before bottling and release.
Food match: Perfect as an aperitif, celebrations and summer evenings. Or just drink for pleasure!
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