Gaggiandre Prosecco D.O.C. Treviso

Biological Sparkling Wine - Extra Dry

PRODUCTION AREA
Vineyards in the Treviso hills that are cultivated using strictly organic methods.
Vineyards facing East-West with 3500 plants per hectare. The vines are 15 years old.
Average production of 4 kg per plant, amounting to 13.000 to 14.000 kg per hectare.
Grape variety: Glera.
Growing technique: Sylvoz.

TECHNOLOGY
The grapes are harvested by hand in September and then pressed gently. This is followed by static decantation of the must. Primary fermentation takes place at 18°C in steel tanks, with specially selected yeast for organic wine production. The new wine is left on the “fine lees” for a month, then it is filtered and racked to pressurized vats, where bubbles form. Secondary fermentation takes place at 18°C and select yeast is used once again. The process lasts approximately 15 to 20 days and it is followed by 5 to 10 days of ageing on the lees. The wine is then bottled and left to age in the bottle for a few weeks.

ORGANOLEPTIC CHARACTERISTICS 
Perlage:    very fine and continuous.
Colour:    soft straw yellow.
Bouquet:    elegant, fruity and floral.
Taste:    distinctive, pleasant and harmonious.

CHEMICAL CHARACTERISTICS
Alcohol content, % vol.     10.50 – 11.50
Sugars, g/l         13.50 – 14.50
Total acidity, g/l    6.00 - 7.00

SERVING TEMPERATURE
5°C - 6°C (serve immediately after opening).

PRESERVATION
Keep in a cool, dry place, away from heat and light.

AS INDICATED ON THE WINE LIST
“Gaggiandre” DOC Treviso Sparkling Organic Prosecco - Astoria