Fidora Prosecco Brut
Fidora Prosecco Brut
The Glera grapes of Civranetta estate are nourished with bands of “Caranto”, the ancient Pleistocene stratification, which is composed of compact clay-loam soils. The peculiar minerality of this soil, located near the Lagoon of Venice, conveys a complex aromatic balance to every single grape, while the proximity to the sea and to its winds gives them a distinctive sapidity, which increases their aromas. The first fermentation takes place after the grapes are pressed. The second fermentation takes place once the wine has been stabilized, using a Charmat method, and lasts at least 8 weeks, in order to obtain a fine perlage.
Additional information
| Weight | 3.5 lbs |
|---|---|
| Producer | Fidora |
| Appellation | |
| Variety | |
| Farming | |
| Fermentation | |
| Aging | |
| Vintage |
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Brut (residual sugar: 6g/l)