#BIO Organic Prosecco | Veneto, Italy
Excellence is expressed through respect for life, in all its forms, while protecting the environment and preserving biodiversity. BIO wines are created out of love for nature. The future belongs to everyone and is built by everyday choices.
VARIETIES
Glera.
PRODUCTION DISTRICT
Organic grapes from the Prosecco Doc area.
ALTITUDE AND ASPECT
Vineyards at an average altitude of 150–200 metres above sea level, aspected to south east.
TYPE OF SOIL
Clay of morainic origin.
TRAINING SYSTEM
Guyot.
HARVEST
From the last ten days in August to mid-September.
WINEMAKING METHOD
The grapes are soft-pressed and the juice fermented at controlled temperature. Refermentation is carefully controlled, using the Martinotti method to preserve the grape’s special aromatic and floral profile, applying a strict organic production protocol.
SENSORY PROFILE
Brilliant pale straw yellow colour, with a delicate, fine perlage. On the nose, floral and aromatic notes typical of the variety. A delightful, clean, fresh wine with a long, aromatic finish.
ABV AND RESIDUAL SUGARS
11,00 %, 13 g/l.
RECOMMENDED CELLARING
1 year.
FOOD PAIRING
Appetizers, delicate starters, fish, cold cuts of white meat, fine patisserie. Also an exquisite aperitif.
Excellence is expressed through respect for life, in all its forms, while protecting the environment and preserving biodiversity. BIO wines are created out of love for nature. The future belongs to everyone and is built by everyday choices.
VARIETIES
Glera.
PRODUCTION DISTRICT
Organic grapes from the Prosecco Doc area.
ALTITUDE AND ASPECT
Vineyards at an average altitude of 150–200 metres above sea level, aspected to south east.
TYPE OF SOIL
Clay of morainic origin.
TRAINING SYSTEM
Guyot.
HARVEST
From the last ten days in August to mid-September.
WINEMAKING METHOD
The grapes are soft-pressed and the juice fermented at controlled temperature. Refermentation is carefully controlled, using the Martinotti method to preserve the grape’s special aromatic and floral profile, applying a strict organic production protocol.
SENSORY PROFILE
Brilliant pale straw yellow colour, with a delicate, fine perlage. On the nose, floral and aromatic notes typical of the variety. A delightful, clean, fresh wine with a long, aromatic finish.
ABV AND RESIDUAL SUGARS
11,00 %, 13 g/l.
RECOMMENDED CELLARING
1 year.
FOOD PAIRING
Appetizers, delicate starters, fish, cold cuts of white meat, fine patisserie. Also an exquisite aperitif.
Excellence is expressed through respect for life, in all its forms, while protecting the environment and preserving biodiversity. BIO wines are created out of love for nature. The future belongs to everyone and is built by everyday choices.
VARIETIES
Glera.
PRODUCTION DISTRICT
Organic grapes from the Prosecco Doc area.
ALTITUDE AND ASPECT
Vineyards at an average altitude of 150–200 metres above sea level, aspected to south east.
TYPE OF SOIL
Clay of morainic origin.
TRAINING SYSTEM
Guyot.
HARVEST
From the last ten days in August to mid-September.
WINEMAKING METHOD
The grapes are soft-pressed and the juice fermented at controlled temperature. Refermentation is carefully controlled, using the Martinotti method to preserve the grape’s special aromatic and floral profile, applying a strict organic production protocol.
SENSORY PROFILE
Brilliant pale straw yellow colour, with a delicate, fine perlage. On the nose, floral and aromatic notes typical of the variety. A delightful, clean, fresh wine with a long, aromatic finish.
ABV AND RESIDUAL SUGARS
11,00 %, 13 g/l.
RECOMMENDED CELLARING
1 year.
FOOD PAIRING
Appetizers, delicate starters, fish, cold cuts of white meat, fine patisserie. Also an exquisite aperitif.