Valdobbiadene Prosecco superiore docg Extra Brut 2022
Substance, depth, strength and warm
After slow fermentation of the must, the wine ages on the fine lees in a cement tank for six months. In spring the wine undergoes secondary fermentation in a pressure tank (Autoclave) after which, within the space of one or two months, the yeasts are removed by filtering. Although this passage may seem invasive and negative for the integrity and genuineness of the wine, it is instead decisive in enhancing its fresh clear fragrances and its dynamic yet delicate flavour.
The wine is an ‘extra brut’ with no residual sugar, a decision we intentionally made to enhance the original flavor and achieve a natural balance between acidity, sapidity and structure.