Prosecco Spago "Carafa" DOC Treviso
Pearl wine 0.75 lt

 

PRODUCTION AREA
Grown on the hills of the “Astoria” Estate, at approx. 150 m. above sea level.
Vineyards: with an east-to-west and north-to-south orientation, with 3,000/4,000 grapevines per hectare (average age: 8-18 years).
Average production: 3/4 kg per grapevine (120/130 q. per hectare).
Grape variety: Glera.
Growing technique: Sylvoz.
TECHNOLOGY
The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, and are lightly crushed. The must then undergoes static decantation. Primary fermentation takes place inside steel vats at 18/19°C with the help of selected autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a couple of weeks, then it is cleared and run into tanks, where it becomes sparkling. Second fermentation with the help of selected yeasts occurs at 16/18°C and lasts approx. 10/15 days. The final fining phase lasts 15/20 days, during which the wine remains in contact with the yeasts. The bottled wine undergoes further aging for a couple of months.
ORGANOLEPTIC CHARACTERISTICS
Perlage: fine and continuous.
Colour: light straw yellow.
Bouquet: fruity and typical.
Taste: harmonious, fresh, and aromatic.
CHEMICAL CHARACTERISTICS
Alcohol content, % vol. 10.50 – 11.50
Sugars, g/l 12.00 – 13.00
Total acidity, g/l 5.50 – 6.50
SERVING TEMPERATURE
6 - 8° C even in a carafe.
PRESERVATION
Keep in a dry and cool place and far from light and heat sources.
AS INDICATED IN THE WINE LIST
“Carafa” Pearl wine Prosecco DOC Treviso - Astoria
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