PROSECCO

WINE CLASSIFICATION
Prosecco
GRAPE VARIETIES
Prosecco 100%
PRODUCTION AREA
Veneto
AGEING POTENTIAL
2 - 3 years
THE VINEYARD
Age of the wineyard: 16 years
Soil composition: clay basaltic,volcanic origin,
Exposure: South-East
Altitude: Hill -100-120 m above sea level
Planting density: 4.000 vines/hectare
Training system – open trellis
Nr of buds per plant – 18
Yield per hectare – 70 quintals
Cultivation – spare fertilization and thinning out of exceeding grapes
HARVEST PERIOD
20th-15th September till the mid of October ,hand-picking in crates
VINIFICATION
Brief description: after grapes are crushed, de-stemmed and gently pressed, the juice is clarified by cold stabilization and then inoculated with a selected pure yeast.
Sparkling process: Charmat method with reefing on the yeasts for 2 months
Fermentation equipment – stainless steel tanks Ferment temperature 13° – 14°C Fermentation period 30 day Maturation period -2 months autoclave Bottling period – End of Gennary
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 6,2 g/l
Ph – 3,39
Tot. dry extract – 26 g/l
Alcohol content – 11%
Reducing sugars – 19 g/l