Prosecco Doc Millesimato
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Name: Prosecco Brut Millesimato (DOC)
Classification: Controlled Designation of Origin (DOC)
Grapes: Glera 90-95%, Chardonnay 10-5%
Main zones of provenance of grapes: Vineyards in various cities of Friuli Venezia Giulia
Type of terrain: Of alluvial origin, tendentially meager, calcareous, clayey, and at times rocky
Exposure: exposure prevalently towards the south.
Climate: Temperate with cold winters and summers that are hot but not humid. Mitigated by the Adriatic Sea in the south, and the Alps in the north.
Growth systems: Double Guyot, Sylvoz.
Plant density: 2,500 – 3,500 plants per ha
Yield: 130 – 150 q/ha
Harvest period: September 20 – October 10
Vinification: Soft press with pneumatic presses, static decantation of mash, fermentation at a controlled temperature (17-19° C) with select yeasts. Aging on fine lees in steel for three months.
Second fermentation: Italian method in steel autoclaves. Refermentation temperature: 15-17° C. Cold tartaric stabilization (-4° C). Microfiltration before bottling to separate yeast cells from sparkling wine
Cycle duration: approximately 60-90 days
Average analytical data:
Alcohol 11.5% vol. – Sugars 9-10 g/l Total acidity 6 g/l – pH 3.20 – Pressure 5 bar
Appearance: Straw yellow color. Thick foam, fine effervescent and persistent finish
Scent: Ample and fruity, reminiscent of yellow apple, peach, wisteria and acacia flowers. Balanced and delicate with extremely fresh, aromatic notes.
Flavor: Pleasantly acidulous and savory, fresh, and fruity. Good fullness, roundness, and length.
Food pairings: Excellent as an aperitif as well as sparkling wine to accompany fish, shellfish, and seafood. Pairs well with all light and delicate first courses.
Serving: Cool slightly before use at 7-8° C.
Storage: In a cool, dark place. Avoid long-term refrigerated storage.
Period of consumption: Maximum freshness within the year following harvest. If well preserved, it can express greater complexity in subsequent years.