Grapes are harvested in the first weeks of September when the organoleptic properties (sugars, acidity and aromatic substances) are optimal for the production of sparkling Prosecco D.O.C. The wine-making process used is the Method Martinotti. Following fermentation, the settling stage begins during which decanting and filtration are carried out to obtain a clear, transparent wine. The Martinotti method is used to make the wine sparkling. The wine then move on to the final phase which is specific to Prosecco: natural re-fermentation.
Pulpito - Prosecco Doc. Treviso Frizzante 75cl
Wine type: Prosecco
Bottle size: 75 cl
Variety: Glera, indigenous vine of north-east Italy
Serve at: 6-8°C
Exposure: sud-ovest, nord-est
Initial Harvest: 2000
Storage: 18/24 month
Alcohol: 10,5% Vol.
Fish appetizers, land appetizers, fish first courses, land first courses, fish main courses, desserts, dry pastries.