La Ceriola Extra Dry Prosecco Italy

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Introducing La Ceriola Prosecco, a sparkling wine with a controlled designation of origin. This Extra Dry Prosecco is produced in Vò, Padua, and showcases the Cappuccina training system. The vine density is 3,000 vines per hectare, resulting in a yield of 180 quintals of grapes per hectare. The harvest takes place in the last decade of August. The vinification process involves hand-picking the grapes, followed by gentle crushing and soft pressing. The must is then cleaned at 6 °C and left to settle for 15 hours. The clear must is separated through decanting, and fermentation is initiated and controlled at 15-16 °C. After fermentation is complete, the wine rests on the "noble lees" until bottling.
The resulting Prosecco boasts a slow, pleasant, and prolonged effervescence, with a cold period at the end of fermentation. Ready for consumption, this wine exhibits delightful organoleptic qualities, preserving the varietal-aromatic notes of Prosecco, including hints of wisteria and green apple. Serve at a temperature of 10 °C to fully appreciate its characteristics. This Prosecco has an alcohol content of 11.00% by volume.