Prosecco Spumante E.D. DOC

Prosecco Spumante E.D. DOC
  • sellcode; PROED-01
  • Alcohol: 11.0% vol
  • Acidity: 4.80 g/l
  • Sugar: 1.8 %
  • Served at di 6-8°


Once synonymous of a light wine, almost watery,the PROSECCO today is a wine of great respect . The production technique is improving continuously, and this is the most important sign of the vitality of a wine that excels in the 'Marca Trevigiana'. The reasons for its success are essentially due to its characteristic of likeness, a wine that induce to being drank, that does not tire, that seduce for the delicacy of its bitterly scent and also for its moderate alcoholic degree. Its dry savour, lightly acidulous helps to understand the light spirit of this wine capable of stirring and satisfying also the more demanding palates . Its colour is of a shiny light yellow. The perlage is very thin. It has a typical fresh scent that recalls acacia and wistaria flowers, pineapple and bread's crust. The test is both dry and sweetish, pleasantly savoury and agreeable.


The 95% of the total production is cultivated in Treviso province, with epicentre in the towns of Conegliano, Valdobbiadene, Pieve di Soligo, but is also present on the plain beyond the river Piave. It prefers the hilly soils but does not have problems with other kinds. It has a good vegetations and hight productivity . The bunch is sufficiently big, over 20 centimetre long, sparse in the tip, with two weeping wings. It has a very long and thin peduncle that ramify in different wings. The grape is medium, round, irregular, of yellow-green colour that becomes yellow- gold at the maximum ripeness. Skin, fairly robust. Pulp with a simple test, neutral, acidulous and juicy.


beginning of September

Vinification and refining

The Prosecco grapes are crushed and pressed immediately. Fermentation is lead at low temperature. Into stainless steel tanks at a controlled temperature before the second fermentation and then in the bottles.

Second fermentation

To the steady wine selected ferments are added and made to ferment again in pressurized tanks (pressure tanks), at a low temperature for not less of 40 days.


It is an excellent aperitif and for all those occasions where sparkling wines are requested. It is suitable between, through and after meals.