Scarpetta Prosecco

Coming from the home of Prosecco, this is entirely sourced rom Valdobiedenne, one of the three superior villages for Prosecco production, located in the Veneto. The rolling hills of this amazing country side inspire wines of great vibrancy and freshness. The grapes are harvested and put directly into the press for a soft pneumatic pressing. After pressing the must is allowed to settle and clarify. Primary fermentation takes place in stainless steel over the course of two weeks at temperatures between 64-68 degrees F. After primary fermentation the base wines are blended into the final cuvée. The secondary fermentation takes place in tank nearly two months at lower temperatures than primary keeping subtle aromatics in place. At end of the ferment, the temperature is taken down to 32 degrees F leaving some residual sugar in the wine. Light, straw colored. Floral-accented peach and orchard fruit aromas are enhanced by scents of ripe melon and white flowers. Pliant lemon and green apple flavors are lifted by zingy acid. The palate extends nicely with a drier than expected finish.