PROSECCO NO ADDED SULFITES
Winemakers: LA CANTINA PIZZOLATO SAS
Production area: The estate is located in the rich and flourishing countryside in the north of Treviso, Italy. The vineyards are situated on the plains and hillsides near the Piave River.
Yield per Vine Hectare: Harvested by hand during the end of August. Careful selection of the healthiest grapes. Average is 80 hectoliters per hectare, although it varies depending on the climate conditions each year.
Vinification: Soft pressing, static decanting of the must for 12 hours, fermentation at 16°, without the addition of sulfites. A second fermentation is made for Prosecco. Our NSA Prosecco ferment directly from the grape must to reduce the risk of any contamination and contact with oxygen. The must remains in steel pressurized tanks, using the classic Italian Charmat method for 2 months, reaching a pressure of up to 2.5 atm. Version Brut.
Alcohol: 10.5% vol
Serving temperature: 46-50° F
Bottle size: 750 ml
Taste: Version: Brut – Extra Dry quality Prosecco. Creamy, with fresh yellow pulp fruit bouquet, an impressive length and a unique harmony of flavors.
Nose: Notes of apple and pear, mineral sensation at the end and light scent of bread crust, ample, with fine quality.
Serving suggestion: Perfect with shellfish, both raw or cooked, fish and pasta.
NO ADDED SULFITES WINES: (label)
Organic Wine - Certified Organic USDA