Our first sparkling wine, courageously, we were the first to utilize clear transparent bottles, because we like to show off the color of our Prosecco. The soil is of glacial moraine origin, chalky, rocky, lean and rich in minerals. We try to maintain balance in our land: trees, vegetation, and forests are necessary company for the vineyards. The preservation of the landscape is the natural consequence of respect for our agricultural history.
Pale yellow, bright and sparkling fine continuous bubbles.
Distinct fruit and flower scent, typical of Prosecco: honeysuckle, acacia, pear, apple.
Fresh, distinct and delicate fruit flavors.
Vinification destemming and gentle hydraulic pressing, static settling of juice, fermentation at 18°-20°C, remains on the lees for a period from 45 to 60 days. Pressurization in steel tank, charmat method. Refermentation for around 50 days at 18°-20°C.
Alcohol 11,50% vol.
Sugar 14,5 gr/l
Pressure 5 bar
Total acidity 6 gr/l
Net extract 20,7 gr/l
Sulfites: 80 mg/l
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