caj valdobbiadene prosecco superiore docg brut millesimato Acetaia Bonfigliol maceration for several weeks
Description
maceration for several weeks
2 months foaming in autoclave
Harvest: September
mature cheeses
Dehydrated pumpkin 6%
caj valdobbiadene prosecco superiore docg brut millesimato Acetaia Bonfigliol maceration for several weeksHarmonious, elegant and soft flavour on the palate. Balanced, with excellent aromatic persistence. Gentle fruity flavours, combined with delicate hints of yeast. Dry and pleasant taste linked to a light sugar residue. White vinification with soft pressing, static decantation of the must, fermentation at controlled temperature (16 18 C) with selected yeasts. Second fermentation in autoclave for 30 40 days using the Martinotti method. Product Sheet:
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