PROSECCO
EXTRA DRY
“Villa di Montruglio”
CHARACTERISTICS
Villa di Montruglio Prosecco Extra Dry presents a pale straw-yellow colour.
VINIFICATION PROCESS
The destemming and crushing processes are followed by soft pressing with a closed-tank pneumatic-press system (‘white vinification’). The grape must is processed with the flotation technique to ensure its purity. This is followed by the transfer and alcoholic fermentation of the wine with selected yeasts at a controlled temperature of 16°C. For the maturing stage, at the appropriate time the re-fermentation of the wine is initiated in a pressurised autoclave at a temperature of around 16°C (the so-called ‘presa di spuma’ or ‘wine foaming’ process). On average this phase lasts from 25 to 30 days. This is followed by filtering and bottling.
GUSTATORY EVALUATION
The Villa di Montruglio Prosecco Extra Dry is characterised by its very pleasant creamy and exuberant mousse. The fine-grain perlage enhances the richness of the bouquet and the persistence of delicate aromatic fragrances. A wine that is an ideal choice as an aperitif, served with ice.
DESIGNATION: Prosecco Extra Dry
AREA: Cinto Euganeo, Galzignano Terme, Vo’ (PD)
INCLINATION AND POSITIONING: hillside, 80/300 m a.s.l.
EXPOSURE: South
TERRAIN: Hilly, with partly clay soils
VARIETY: Prosecco 100%
AGE OF THE VINEYARD: 19, 7 and 5 years old
WINE-GROWING SYSTEM: Guyot and Doppio-Capovolto (double-arched cane) systems
YIELD PER HECTARE: 11,000 kg.
ALCOHOL CONTENT: 11.5 % Vol
SUGAR CONTENT: 14.00 g/l
TOTAL ACIDITY: 6.00 g/l
pH 3.20
CHARACTERISTICS
Villa di Montruglio Prosecco Extra Dry presents a pale straw-yellow colour.
VINIFICATION PROCESS
The destemming and crushing processes are followed by soft pressing with a closed-tank pneumatic-press system (‘white vinification’). The grape must is processed with the flotation technique to ensure its purity. This is followed by the transfer and alcoholic fermentation of the wine with selected yeasts at a controlled temperature of 16°C. For the maturing stage, at the appropriate time the re-fermentation of the wine is initiated in a pressurised autoclave at a temperature of around 16°C (the so-called ‘presa di spuma’ or ‘wine foaming’ process). On average this phase lasts from 25 to 30 days. This is followed by filtering and bottling.
GUSTATORY EVALUATION
The Villa di Montruglio Prosecco Extra Dry is characterised by its very pleasant creamy and exuberant mousse. The fine-grain perlage enhances the richness of the bouquet and the persistence of delicate aromatic fragrances. A wine that is an ideal choice as an aperitif, served with ice.
DESIGNATION: Prosecco Extra Dry
AREA: Cinto Euganeo, Galzignano Terme, Vo’ (PD)
INCLINATION AND POSITIONING: hillside, 80/300 m a.s.l.
EXPOSURE: South
TERRAIN: Hilly, with partly clay soils
VARIETY: Prosecco 100%
AGE OF THE VINEYARD: 19, 7 and 5 years old
WINE-GROWING SYSTEM: Guyot and Doppio-Capovolto (double-arched cane) systems
YIELD PER HECTARE: 11,000 kg.
ALCOHOL CONTENT: 11.5 % Vol
SUGAR CONTENT: 14.00 g/l
TOTAL ACIDITY: 6.00 g/l
pH 3.20
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