La Gioiosa Prosecco Valdobbiadene

Classification quantity aromatic sparkling wine produced in specific regions v. S. Q. P. R. D extra dry. Production area d. O. C. G area conegliano-valdobbiadene. It is a hilly area of morainic origin with calcaneous soils mixed with loam and in some cases also calcaneous-clayey soil. Traning single espalier double canopy and radiating systems with 2000-2300 vines per hectare. Vinification whole grapes are put into the pneumatic press for soft pressing and resulting must after a first is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine. Secondary fermentation the must with added yeast cultures selected by la gioiosa is then put into vessels where fermentation takes place at a controlled temperature of 15-16°c to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar contenet fermentation is stopped by refrigeration. After a short setting period the sparkling wine is ready for bottling. Distin