Grapes are harvested in the first weeks of September when organoleptic properties (sugars, acidity and aromatic substances) are optimal for the production of sparkling Prosecco D.O.C. In this phase it is essential that the individual grapes remain intact so as to avoid spontaneous fermentation. Following harvesting and once the grapes have been carefully destemmed they are pressed to gently extract the grapes’ floral must.
Selected yeasts are used for starting the wine-making process which transforms the sugars present in the grapes into alcohol and CO2. Fermentation last 15/20 days at a temperature which does not exceed 18°C so as to preserve the delicate aroma of the grapes. Immediately after fermentation, the settling stage begins during which decanting and filtration are carried out to obtain a clear, transparent wine.
The Italian or Martinotti method is used to make the wine sparkling. This takes place in large pressurised tanks and it is here, thanks to a second fermentation, that the wine acquires its famous bubbles.
Battistero - Prosecco Millesimato Brut DOC 75 cl
Wine type: Prosecco
Bottle size: 75 cl
Variety: Glera, indigenous vine of north-east Italy
Serve at: 6-8°C
Exposure: south-west, north-east facing
Initial Harvest: 2016
Storage: 24 months
Alcohol: 11% Vol.
Aperitifs, fish appetizers,