||White sparkling charmat method dry
||Hills of Susegana (classical area of Prosecco Superiore)
||Altitude: 90 m. a.s.l. Exposure: South.
||At a soft pressing, with special pneumatic presses, it follows the static decantation of the must and the subsequent fermentation in temperature controlled steel tanks at controlled temperature (19 ° C), with the use of selected yeasts. Refining and stopping on the noble lees takes place in steel for a period ranging from three to six months depending on the type.
||The base wine is processed according to the Martinotti-Charmat method. After a period of further pause on the lees, following the froth, and the subsequent tartaric stabilization, the wine is filtered and further refined in an autoclave, then bottled.
||Also try with fruit skewers or caramelized fruit.
||Price Collalto Dame Conegliano Prosecco Valdobbiadene Sup Dry € 8.50