Prosecco Bormioli DOC Extra Dry/Brut

The grapes are picked in cases and vinified in white (skins and must are immediately divided) after a very soft pressing of the entire grape. The following phases are static decantation and fermentation with selected yeasts coming from the production area. A second fermentation of wine and must in autoclave occurs according to the Charmat method at a temperature of 14-15° C. The wine is then cold stabilized at a temperature of -3° C for about a week and finally filtered and bottled.