Prosecco DOCG

The “Prosecco” stems from an ancient tradition that has evolved and adapted over the centuries, thanks to the evolution of technical knowledge and sensitivity to the culture of drinking and refined convivial. A key role was played by the first Wine School of Italy, the birthplace of the sparkling wine of Conegliano Valdobbiadene method, developed by Antonio Carpenè, reworking the Italian method. These are the distinctive elements; after harvesting, the grapes are harvested by hand in individual vineyards, then transported to the winery in order to start the process.

In the beginning there is the pressing, conducted using sophisticated machines, which act on the garpe so softly, to extract only the juice flower, which comes from the heart of the grape. From 100 kg of grapes you will get up to 70 liters of wine. Decanting follows, the cloudy must is allowed to stand still in the cold (5-10 ° C), in stainless steel tanks for about 10-12 hours. At the end of the operation the clear part of the must begins the vinification thanks to the natural enzymes which, when added to the must, cause the alcoholic fermentation, and this takes place 15 – 20 days in stainless steel tanks at a constant temperature of 18-20 degrees . At the end of vinification you get the base wine.
The sparkling takes place when the base wine is clarified . The different stocks found in the cellar, after careful tasting, are assembled: the wines that up to now have been kept distinct in origin, time of harvest and organoleptic characteristics, are combined in precise proportions.

The second fermentation takes place with the Italian method, using large sealed containers, autoclaves, where the wine is introduced together with sugar and yeasts. This technique allows to preserve the varietal aromas of the grapes, resulting in a fruity and floral wine. With the Italian method, during the fermentation yeasts use sugar to produce CO2, the silky bubbles characterizing the Conegliano Valdobbiadene. The Italian method involves fermentation in autoclave for a period of at least 30 days, while in the classical method the fermentation occurs in the bottle for months or even years.

Both, however, are based on the same principle, namely the conversion of sugar into carbon dioxide, thanks to the work of yeasts.
At the end of the sparkling process, bottling occurs and, after 30-40 days, the wine is ready to be placed on the market .

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