Vinification: light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19°C) with cultured yeasts. Maturation in contact with fine lees in stainless steel for three months. Second fermentation: “Metodo Italiano” in steel pressure tanks. Second fermentation temperature: 15-17°C. Cold tartrate stabilisation (-4°C) Tight filtration before bottling to remove spent yeast from sparkling wine. Cycle length: Approx. 40 days.
Prosecco DOC Treviso 'Garbèl'
- Veneto, Italy
Method & Production
Creamy mousse and delicate, persistent cascade of bubbles. Very ample and generous on the nose, releasing notes of ripe fruit, such as pear, yellow apple, and melon. Superb balance and finesse complement crisp, refreshing aromas. Pleasantly tart and full-flavoured, with a crisp fruitiness. Admirable fullness, balance, and length, closely mirroring the aromatics of the nose.
"A pale citrus yellow, this is a serious 11 Abv Prosecco made for drinkers looking for precision, purity and complexity in their wines. The nose is super fragrant and pure with crushed gravel, limestone, white citrus, crunchy green apples, pears, and lemon rind complexity. There are no confected notes here, just fine white citrus fruits, white blossom, and a dry, vibrant fresh finish that lingers with great purity and subtlety. A near perfect fruit / acid / minerality balance." 91 points Greg Sherwood MW (June 2017)
Ideal as an aperitif and for celebratory toasts, accompanied by any kind of appetiser or snacks.