The nose is super fresh with floral notes of wisteria, fresh pear, lemon zest and lime blossom. The palate is very approachable with soft acidity and a lovely round palate with subtle sweetness and light dry finish.
The grapes were machine harvested and pressed, before the juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius. The cool fermentation retains the fresh lively characters that are traditional in Prosecco. To create the fizz the wine went through secondary fermentation in pressurised tanks this is called the “charmat method,” this process took about four weeks after which time the wine was bottled ready to drink.
Fermentation vessel: stainless steel Type & percentage of oak used: nil oak used Fining agent: milk products Filtration: sterile
Final alcohol: 12.0% alc/vol Final acid: 7.5g/L Residual sugar 14.0g/l