Santa Margherita Prosecco

Description

WINEMAKING PROCEDURE The base wine is put into pressurized tanks for the prise de mousse; it ferments in these for 18 – 20 days, with the aid of selected yeasts, at controlled temperatures of between 14 and 16 C. Once the desired pressure has been obtained around 6 bar the wine is chilled to -4 C in order to block the fermentation and encourage stabilization. It is then kept at a controlled temperature for at least one month, so as to favor its natural maturation in contact with the lees. At the end of this process, it is filtered and undergoes isobaric bottling.SENSORY PROFILE A sparkling wine with clean, attractively fruity nose, reminiscent of rennet apples and peach blossom. It is mellow and well-balanced on the palate, with a vibrant freshness which, along with the fine bubbles, prolongs its appealing fruity sensations.FOOD MATCHINGS Perfect as an aperitif, it is ideal with fish or cheese appetizers, or even throughout a meal of delicately flavored dishes. – Santa Margherita