Prosecco DOC cuvee 1821
Vinification and Maturation
The must is obtained by very soft pressing of solely Glera grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18°C (64°F) while the remaining 50% is stored at 0°C (32°F) as unfermented must.
Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.
ColourBright pale straw-yellow; a fine, clear mousse with a very delicate perlage.
BouquetAttractively intense; very fruity and aromatic, with hints of wisteria flowers and Rennet apples.
FlavourVery well-balanced and appealing, with the extremely delicate almond note that is typical of Glera grapes.
Serving Temperature5°-7°C (41°-45°F).
An excellent aperitif, it can also be served throughout the meal - including dessert - as long as the dishes are not too strongly flavored.