PROSECCO Denominazione di Origine Controllata EXTRA DRY
The grapes are gently pressed and then decanted cold. The must obtained is filled in stainless steel tanks, in which it is fermented at a controlled temperature of 18-20 Β°C on carefully selected yeasts for another 10 days.The base wine is filled into a pressure vessel for foaming, where it is fermented for 18-20 days using active yeasts at a controlled temperature of 14-16 Β°C. After reaching the desired pressure (about 6 bar), the mass is cooled to -4 Β°C to stop the fermentation and promote stabilization.
The grapes are gently pressed and then decanted cold. The must obtained is filled in stainless steel tanks, in which it is fermented at a controlled temperature of 18-20 Β°C on carefully selected yeasts for another 10 days.The base wine is filled into a pressure vessel for foaming, where it is fermented for 18-20 days using active yeasts at a controlled temperature of 14-16 Β°C. After reaching the desired pressure (about 6 bar), the mass is cooled to -4 Β°C to stop the fermentation and promote stabilization.
The grapes are gently pressed and then decanted cold. The must obtained is filled in stainless steel tanks, in which it is fermented at a controlled temperature of 18-20 Β°C on carefully selected yeasts for another 10 days.The base wine is filled into a pressure vessel for foaming, where it is fermented for 18-20 days using active yeasts at a controlled temperature of 14-16 Β°C. After reaching the desired pressure (about 6 bar), the mass is cooled to -4 Β°C to stop the fermentation and promote stabilization.