||White sparkling charmat method extra dry
||Foothills of Valdobbiadene
||Altitude: 100-200 m. a.s.l.
||Second ten days of September.
||Soft pressing and static decantation of the must. Primary fermentation in steel containers at 18 - 19 °C with select native yeasts.
||The wine is kept on its “noble dregs” for a month, then made clear and decanted into autoclaves for frothing. Refermentation for about 25/30 days and aged for 30 days on lees. Aged in bottles for a few weeks.
||Excellent aperitif, it pairs very well with fish dishes and light appetisers. Ideal at any time of the day for a joyful toast.
||Price Domini Veneti Valdobbiadene Prosecco Superiore € 7.86