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