Cavicchioli 1928 Prosecco

Terroir In the province of Treviso, the vines are grown mostly on a flat fertile terrain of medium texture. Vinification In the winery, under-ripe” grapes (in order to preserve well the acidity), hand picked, are vinified in white with the skins at a temperature of 8-10°C (cryomaceration) for about 12 hours; the alcoholic fermentation at controlled temperature of 16-18°C is followed by the second fermentation using the Charmat method at a temperature of 12-14 °C for about 15-24 days. Tasting notes: Cavicchioli 1928 Prosecco DOC Spumante Extra Dry features, when poured and tasted, white foam; lively, fine and persistent perlage; pale straw yellow color; an intense aroma of candied fruits and sweet flowers; and a fresh and delicate taste with an aromatic finish. Pairs well with: Best when drank young and is excellent as an aperitif or as an accompaniment to whole meal; particularly suitable for appetizers, delicate first courses, and fish-based dishes.