Prosecco DOCG Col Vetoraz millesimato

Prosecco millesimato Dry Col Vetoraz is produced on the steep hills of the famous area of ​​Valdobbiadene, Glera grapes are harvested around the end of September and taken to the cellar for soft pressing. The musts decanted and inoculated with selected yeasts for fermentation. This process takes place in steel tanks at a temperature of 15°C for about 15 days after which the wine remains in contact with the lees for a few months until blending. The formation of bubbles that characterize the product takes place in steel tanks called autoclave" according to Charmat method: the wines are added of sugar and yeast that transform sugars into alcohol and the bubbles formed can not escape from the steel vat so they remain dissolved in wine making it a sparkling wine. The bottling of the Prosecco takes place in isobaric conditions to avoid loss of bubbles, Prosecco is released on the market after a month from bottling."