Treviso
Prosecco
D.O.C.
Vino Fermo
Still wine, typical of the "Col de Roer," goes very well with fish and light meats.
Excellent for all occasions.
- Varietal:
- Glera
- Production area:
- Province of Treviso
- Soil composition:
- Substrate loamy soil.
- Training system:
- Guyot, cappuccina
- Climate:
- Cold winters and hot, dry ventilated summers. Good daily temperature.
- Vinification:
-
- collection only by hand
- gentle pressing of grapes
- temperature-controlled fermentation
- Organoleptic features:
- Pale straw yellow colour with greenish hues, bright, delicate scent, reminiscent of fresh fruit, floral fruity flavour, full-bodied taste, well-balanced acidity.
- Serving suggestions:
-
Excellent as an aperitif, or with fresh cheese such as Asiago and dairy cheese from
Cansiglio, with salami, raw ham and the typical "sopressa" from Treviso.
The Prosecco wine also goes well with risotto made with seasonal vegetables such as asparagus and radicchio, a typical chicory from Treviso, or with boiled fish and white meat dishes. - Maturation:
- Autoclave
- Bottle aging:
- Vertically for 2-3 months
- Serving temperature:
- 8-10°C