Grapes come exclusively from the best areas on the Valdobbiadene and Vidor’s hills. The grape harvest period starts from the end of September until mid October. Classic wine for aperitif, ideal with seafood appetizers. To better appreciate its fragrance and freshness it is advised to consume it within the year.
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|Quantity||6 bottles of 750 ml|
Riccardo Azienda Agricola - Production of High Quality Prosecco
The choice to have the Food-Chain Traceability certification started from the wish to create a niche product, with the selection of the best production areas and the complete integration into the project of the new generation of vine growers and enotechnicians. This project is designed to protect the environment and the health of the consumer.
Riccardo - 6 bt Prosecco D.O.C. - Spumante Brut
Grapes come exclusively from the best areas on the Valdobbiadene and Vidor’s hills. The grape harvest period starts from the end of September until mid October. The wine making phases are done in white, that means without skins and at a controlled temperature of 19 °C.
It is a spumante brut, the result of a long and meticulous refermentation in autoclave at a controlled temperature of 16 – 17 °C with an extended period on the lees for a 1 month circa.
Pressure in bottle is of 5,5 atm. Alcohol strength of 11,5 % vol. with a sugar content of 10 gr/liter and a total acidity of 6,50 gr/liter. Light green color with a small and persistent bead (or “perlage”). Intense aroma, with scents of ripe fruits on a floral background.
It is dry, fresh and light, soft and well balanced with a good aromatic persistence, with a pleasant slightly bitter toasted almond ending. The ideal tasting temperature is of 7 – 8 °C, popping the bottle at the moment before consumption.
Classic wine for aperitif, ideal with seafood appetizers. To better appreciate its fragrance and freshness it is advised to consume it within the year.
Wine grape variety: Glera 100%
Grape harvest period: September
Yield per hectare: 18 tons
Wine making: in white through soft pressing
Primary fermentation: at controlled temperature with selected yeasts
Second fermentation (or “Presa di Spuma”): 40 days
Alcohol: 11,5 %
Residual sugar content: 10 g/l.
Total acidity: 6,50 g/l.
Color: straw yellow
Bead (or “perlage”): thin and persistent
Aroma: intense, very fine with fruit scents
Taste: dry, fresh, light and balanced
Serving temperature: 8° C
Wine list name: Prosecco Doc Treviso Brut