Carra Coviello Brut Prosecco Di Treviso Glera

Tasting notes color: straw-yellow with green highlights. Nose: fruity and floral with a pleasant buttery perfume and scents brad crust. Taste: soft medium bodied good acidity well balanced. Comments after the harvest the prosecco grapes are de-stemmed soft pressed and fermented in stainless steel temperature controlled tanks. At this point the prosecco wine is kept refrigerated (about 39° f.) in big steel tanks until it is the time to do the secondary fermentation that makes it sparkling. To do that a portion of prosecco wines is transferred into special steel vats where sugar and selected yeast are added to start the secondary fermentation. After 25/35 days the prosecco becomes sparkling and it is ready to be bottled. To be brut the prosecco must have an effervescence above 3 bar of pressure (usually it is between 4 and 5 bar) must have a residual sugar lower than16 gr/l and must have a minimum alcohol content of 11% vol. In italy prosecco is consider the perfect aper