Santa Margherita Valdobbiadene Prosecco Superiore DOCG
The base wine is put into pressurized tanks for the prise de mousse; it ferments in these for 18 - 20 days, with the aid of selected yeasts, at controlled temperatures of between 14 and 16° C. Once the desired pressure has been obtained (around 6 bar) the wine is chilled to -4° C in order to block the fermentation and encourage stabilization. It is then kept at a controlled temperature for at least one month, so as to favor its natural maturation in contact with the lees. At the end of this process, it is filtered and undergoes isobaric bottling.
A spumante with extraordinarily fine and persistent bubbles, revealing crisp scents of white-fleshed fruits, acacia and peach blossom. Joyous and playful on the palate, the bubbles beat out the rhythm while the savoury freshness carries the lasting finish which is full of the fragrance of small yellow flowers and the juiciness of pear and peach.
Perfect as an aperitif. An ideal accompaniment to seafood or cheese starters, as well as delicately-flavoured Italian and international cuisine
*Vintage may vary.