Amberwine

Prosecco Col FondoFrizzante DOC
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4.3/5
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Виноград
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Крепость
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Описание

It is the most original and traditional version of the Prosecco. Vinification is carried out without added sulphites and it becomes “frizzante”, slightly sparkling, for natural fermentation and it is “col fondo”, on the lees, with the deposit represented by the natural yeasts of the wine, that give a fragrant bread crust aroma. When it is served it can be decanted to separate the “fondo”, which means the deposit, and appreciate its clearness or it can be served with the “fondo” to appreciate more its aroma.
Harvest in middle of September, by hands in small cases. The grapes are immediately brought and crushed in Fossalta di Piave.
De-stemming and crashing of the grapes, cold skin contact, soft pressing, cool static clarification and fermentation at a controlled temperature. Then the wine matures for several months on its noble lees. The lees are frequently mixed (battonage) in order to increase the thickness and the smoothness of the wine.
Second fermentation: the wine becomes sparkling due to the natural fermentation in bottle and the lees, represented by the yeasts, are kept in the bottle in order to enrich organoleptically the wine.
Tasting characteristics: creamy foam, light straw yellow color, intense bread crust aroma, harmonious taste, fresh, dry and with a medium body.

Ферментация
Описание

It is the most original and traditional version of the Prosecco. Vinification is carried out without added sulphites and it becomes “frizzante”, slightly sparkling, for natural fermentation and it is “col fondo”, on the lees, with the deposit represented by the natural yeasts of the wine, that give a fragrant bread crust aroma. When it is served it can be decanted to separate the “fondo”, which means the deposit, and appreciate its clearness or it can be served with the “fondo” to appreciate more its aroma.
Harvest in middle of September, by hands in small cases. The grapes are immediately brought and crushed in Fossalta di Piave.
De-stemming and crashing of the grapes, cold skin contact, soft pressing, cool static clarification and fermentation at a controlled temperature. Then the wine matures for several months on its noble lees. The lees are frequently mixed (battonage) in order to increase the thickness and the smoothness of the wine.
Second fermentation: the wine becomes sparkling due to the natural fermentation in bottle and the lees, represented by the yeasts, are kept in the bottle in order to enrich organoleptically the wine.
Tasting characteristics: creamy foam, light straw yellow color, intense bread crust aroma, harmonious taste, fresh, dry and with a medium body.

Ферментация
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