Prosecco
- Area of Origin: Berici Hills in the province of Vicenza, Veneto.
- Soil Type: Mix of limestone and clay.
- Grape: Glera (formally known as Prosecco).
- Denomination: Prosecco D.O.C.
- Harvest Period: Second half of August.
- Vinification: Off the skins for about 3 days in stainless steel tanks at thermostatically controlled temperature of 18°C-64.4 F°; fermentation for 10-15 days after, using the Martinotti Charmat method, in autoclave for 3 months to produce a beautiful perlage.
- Nose: Fresh notes of acacia flowers and wild apple.
- Taste: Fine, delicate palate, medium-bodied with a slightly sweet finish, and a persistent, fine-grained perlage all twisted on a high white foam.
- Food Pairing: Outstanding as an aperitif and excellent with any social occasion. It also goes beautifully with most delicate dishes throughout the meal, in particular those made with fish and seafood, such as scampi with zucchini and basil purée or most pasta dishes. Also try it with Asian food.
- Serving Temperature: 4-6°C/42.8-46.4°F
- Alcohol Content: 11.5% by vol.
- Sugar Residual: 8.0 g/l
| Producer | Cavazza |
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