Carboncine – Comune di Roncade (TV)
Clayey with the presence of silt and sand
3500 vines per hectare
After manual harvesting, the grapes undergo soft pressing, settling and removal of the must from the yeasts at low temperatures. Primary fermentation takes place in steel tanks at a controlled temperature of 18-19°c with selected yeasts. The wine produced rests on its yeasts for around 3 months. Once it has undergone clarification, it is placed in an autoclave for second fermentation. one month later, it is bottled, and then left to rest for 4-6 weeks before being released for sale.
COLOUR: light straw yellow
PERLAGE: fine-grained and continuous
PALATE: well-balanced, fresh, aromatic
ALCOHOL BY VOLUME: 11.00-11.50%
SUGARS: 15.00 g/l
TOTAL ACIDITY: 5.50-6.50 g/l
Prosecco Spumante Classico, made from selected grapes. A delicately fruity wine. A classic aperitif and excellent with delicate hors d’oeuvres or shellfish.