Vinification: light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20°C) with cultured yeasts. 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 the sparkling wine. Cycle length: approx. 40 days.
Valdobbiadene DOCG Prosecco Superiore 'Bosco di Gica' - Magnum
- Veneto, Italy
Method & Production
Straw yellow colour. Creamy mousse and delicate, long-lasting bead. Rich on the nose, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness. Delicious vein of acidity on the palate, displaying crisp, savoury mouth feel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.
Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish.