Method

The Prosecco of Valdobbiadene comes from an ancient tradition that has changed and adapted over the centuries, thanks to the evolution of technical knowledge and sensitivity to the culture of taste and drinking fine.
It starts with “Pressing”, conducted using sophisticated machines, which act on the berries so soft, so as to extract only the flower of the must, that from the heart of.
From 100 kilograms of grapes are obtained up to 70 liters of wine.
Follows the “Decanting”, where the wort is allowed to stand turbid cold (5-10 ° C) in steel tanks for about 10-12 hours.
At the end of the operation the clear part of the must, the wine begins to ferment with natural, added to the must, cause fermentation, which takes place from 15 to 20 days in stainless steel tanks at a constant temperature of 18-20 degrees. At the end of fermentation gives the wine base.
The “Sparkling” occurs when the base wine is clarified.
The various lots in the cellar, after a careful tasting, are assembled: the wines that until now have been kept separate in origin, time of harvest and organoleptic characteristics are combined in precise proportions.
The second fermentation takes place with the Italian method, through the use of large containers sealed pressure autoclaves, where the wine is introduced along with sugar and yeast.
This technique allows to preserve the varietal aromas of the grapes, resulting in a wine with fruity and floral.
With the Italian method, during the fermentation yeasts use the sugar to produce CO2, or the silky bubbles that characterize the Prosecco di Valdobbiadene.
The Italian method involves fermentation in special tanks for a period of at least 30 days, while the classic method occurs in the bottle for months or even years.
Both, however, are based on the same principle, namely the conversion of sugar to Co2, thanks to the work of yeasts.
At the end of the sparkling wine bottling takes place and, after 30-40 days, the wine is ready to be placed on the market.

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