From a careful harvest, the Bio-Vegan Glera grapes enter the cellar where they are mashed. The first fermentation takes place in the must, followed by controlled temperature processing to keep the aromas intact. The first fermentation is followed by 3-4 rackings thanks to which we make the wine clear which then passes to the refermentation phase in the autoclave. During sparkling wine production it reaches 11 degrees alcohol. The residual sugar is kept around 2g to obtain a very dry Prosecco DOC Spumante with a fresh acidity.
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