After the harvest the Prosecco grapes are de-stemmed, soft pressed and fermented in stainless steel temperature controlled tanks. At this point the Prosecco Wine is kept refrigerated (about 39° F.) in big steel tanks until it is the time to do the secondary fermentation that makes it Sparkling. To do that a portion of Prosecco wines is transferred into special steel vats where sugar and selected yeast are added to start the secondary fermentation. After 25/35 days the Prosecco becomes sparkling and it is ready to be bottled.

To be Brut the Prosecco must have an effervescence above 3 bar of pressure (usually it is between 4 and 5 bar), must have a residual sugar lower than16 gr/l, and must have a minimum alcohol content of 11% Vol.

In Italy Prosecco is consider the perfect aperitif thanks to its dry fruity taste that is a pleasure for the palate and puts in good mood. Prosecco is the friendly wine good for any occasion: to welcome the friends at home, to stimulate the appetite before lunch or dinner or just to entertain the friends on the side of the swimming pool ! This wine is a good companion to appetizer, poultry

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