| Type |
White charmat method sparkling wine extra dry |
| Origin |
The hills between Valdobbiadene and Conegliano |
| Climate |
Altitude. 150-400 m. s.l.m. |
| Soil composition |
Of morainic origin, shallow, with sandstone and conglomerates. |
| Harvest |
Second half of September. |
| Vinification |
The base wine is placed in an autoclave for froth setting where it ferments for 18 - 20 days, with the help of selected yeasts, at a controlled temperature between 14 and 16 °C. Once the desired overpressure (about 6 bar) has been reached, the mass is cooled to -4 °C to stop fermentation and promote stabilization. |
| Ageing |
It is then kept at a controlled temperature for at least one month, in order to facilitate natural ageing in contact with the yeasts. At the end, filtration and isobaric bottling are carried out. |
| Pairing |
Excellent as an aperitif, it accompanies appetizers and finger food especially if particularly savoury or spicy. |
| On offer |
Price Santa Margherita Valdobbiadene Prosecco Superiore Extra Dry CHF 14.16
inc VAT
|