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After the harvest, the grapes are de-stemmed, soft pressed and fermented in stainless steel temperature-controlled tanks. At this point the Prosecco Wine is kept refrigerated (about 39° F.) in big steel tanks until it is the time to do the secondary fermentation that makes it Sparkling. To do that, a portion of Prosecco wine is transferred into special steel vats where sugar and selected yeast are added to start the secondary fermentation. After 15/20 days the Prosecco becomes sparkling, and it is ready to be bottled. This Prosecco is a “BRUT” version that means minimum alcohol content 12% vol., the pressure must be above 3 PSI and the residual sugar must be below 16 grams. In Italy Prosecco is considered the perfect aperitif thanks to its dry fruit
After the harvest, the grapes are de-stemmed, soft pressed and fermented in stainless steel temperature-controlled tanks. At this point the Prosecco Wine is kept refrigerated (about 39° F.) in big steel tanks until it is the time to do the secondary fermentation that makes it Sparkling. To do that, a portion of Prosecco wine is transferred into special steel vats where sugar and selected yeast are added to start the secondary fermentation. After 15/20 days the Prosecco becomes sparkling, and it is ready to be bottled. This Prosecco is a “BRUT” version that means minimum alcohol content 12% vol., the pressure must be above 3 PSI and the residual sugar must be below 16 grams. In Italy Prosecco is considered the perfect aperitif thanks to its dry fruit
