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when a new love is about to begin

PROSECCO D.O.C. Treviso EXTRA DRY

I am the color of the moon on a cool June evening. If you listen carefully to my voice from the lip of the glass, I will tell you stories that you don’t know yet – stories that I have heard when I was a grape, growing in the vineyard between leaves, sparrows, and the droning buzzes of cicadas. Everything I have dreamt about during that summer is here, in your flute, in a dance of flavors that doesn’t end in a sip, but goes on … as if in a dream.

Prosecco D.O.C. Treviso SETTEANIME is produced with the traditional white method, and then processed with the Martinotti–Charmat method in steel autoclaves, meticulously monitoring its temperature and the duration of the fermentation process. The Extra Dry version is distinguished by its perfect sugar content, the refined perlage, and the intense fruity aroma.

Color: bright, straw-yellow.
Aroma: intense fruity, green apple with notes of spring flowers and citrus
Palate: fresh-tasting, crisp, with an exciting perlage

TECHNICAL SHEET

Name: Prosecco D.O.C. Treviso Extra Dry
Classification: Prosecco D.O.C. Treviso
Color: bright, straw-yellow
Aroma: intense fruity, golden delicious apple with notes of banana and citrus
Palate: fresh-tasting, delicate, with a fine and lingering perlage

Soil and Vines

Grapes: Glera
Provenance: Negrisia di Ponte di Piave (TV) Vine’s Altitude: 20 mts above s.l.
Soil Consistency: medium-textured soil, with clay grains
Exposure: north-south
Training System: Sylvoz
Density: 2900 strains per hectare
Yield: 180 quintals per hectare
Harvesting period: Mid-September

Vinification

White-wine fermentation
Musts clarification through flotation
Fermentation with selected yeast at controlled temperature of 18°C
Sparkling effect obtained with the Charmat method in steel autoclaves

Chemical and Physical Characteristics

Yield: 70%
Acidity: 5.5 g/l
Ph: 3.20
Residual sugar content: 16 g/l
Alcohol contents: 11% vol.

Serving Temperature

42.8-46.4°F

Storage

In a cool place, away from light sources

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