||White charmat method sparkling wine extra brut
||Pietro Vettoretti, with the constant idea of renewing his vineyards, picks the best buds from the best vine to maintain its continuity.
||Vineyard in Guia “Rive di Guia”, Municipality of Valdobbiadene (TV)
||Not compact with the presence of a lot of fossils on stratified limestone.
||First ten days of September.
||Soft pressing of the grapes without the addition of sulphites and settling of the must and fermentation with select yeasts at a controlled temperature. It is laid on lees at a temperature of 10°C until its loading in autoclaves for second fermentation. During this period, batonage is carried out at precise intervals. It is then loaded into autoclaves with select yeasts and fermented again for at least 25 days. It is cooled down at the end of the fermentation period and maintained at 10°C for at least 3 months during which more batonage is carried out. Finally, it is filtered and bottled.
||Second fermentation: Extended Charmat Method.
||Excellent with fish, in particular with simple recipes where the taste of the fish is enhanced.
||Price La Tordera Prosecco di Valdobbiadene Superiore Rive di Guia Otreval Extra Brut 2019 € 9.90