The main difference between Prosecco Brut and Extra Dry lies in the level of sweetness of the wine. Prosecco Brut is generally considered drier than Extra Dry. The classification "Brut" indicates that the wine has a low residual sugar content, typically below 12 grams per liter. As a result, Prosecco Brut has a dry and crisp note, with a balance between acidity and fruity aromas.
PECULIARITY
Obtained through meticulous selection of the finest Glera grapes. After harvesting, the
grapes are gently pressed and initiate a slow fermentation in stainless steel tanks. This production process ensures the optimal processing of the clusters and preserves the
distinctive characteristics of Glera, thereby contributing to the creation of an excellent
Prosecco.
SENSORY PERCEPTION
SIGHT: Light straw yellow, fine and persistent perlage
TASTE: Elegant and rich with floral aromas, reminiscent of acacia flowers and yellow apple
AROMA: Ideal as an aperitif, its bubbles tantalize the palate alongside white fish, pasta with shellfish, or first courses with butter and sage. It also pairs well with oysters and shellfish
GRAPE VARIETY: Glera
METHOD: Charmat
FLAVOUR: Rounded dry a hait of fruit undertones with note of apple and pear
COLOUR: Bright straw yellow,
SERVE WITH: Excellent with aperitifes ideal paired with fresh cheeses, raw fish, truffle
TO BE SERVED BETWEEN: 8°
Residual sugars: 11 gr/l - Brut
Acidity: 5,5 mg/l
PH: 3,25
CO2 Pressure: 5 bar
ABV: 11%
ALLEGENS: Sulphites
