| Type | white |
|---|---|
| Grape variety | 100% prosecco |
| Production area | Basalghelle |
| Municipality | Mansue TV Italy |
| Year of planting | 1999 |
| Planting density | 3,000 vines per hectare |
| Yield per hectare | 14.000 kg/ha |
| Surface area | 3 ha |
| Training | sylvoz |
| Type of soil | fine gravel with percentage of sand/silt |
| Harvesting period | late September |
| Harvesting | by machine |
| Fermentation container | stainless steel tanks |
|---|---|
| Clarification | cold static |
| Fermentation temperature | 17/19°C |
| Yeasts | selected |
| Fermentation period | 8 days |
| Secondary fermentation | base wine put in autoclave with yeasts for formation of froth (Charmat method) |
| Ageing | short in steel |
| Bottling | after secondary fermentation |
| Name | Extra Dry IGT Marca Trevigiana |
|---|---|
| Alcohol content | 12,00% in Vol. |
| Sugar content | 15 gr/l |
| Total acidity | 6,70 gr/l |
| pH | 3,30 |
| Serving temperature | 5-7°C |
|---|---|
| Serving suggestions | aperitifs, fish, hors-d’oeuvres in general |
