Santa Margherita Prosecco Brut

Santa Margherita Prosecco Superiore Brut is a wine made with Glera grapes from the Santa Margherita winery estate in the Conegliano Valdobbiadene area. This hilly territory offers a lot of areas suited to viticulture, in fact the grapes used to produce this prosecco wine come from vineyards located in the hilly areas between 50 and 400 meters above sea level. The Glera grapes are harvested in mid-September and taken to the cellar for a gentle pressing, the must is clarified and inoculated with selected yeasts leading alcoholic fermentation for about 15 days at a temperature of about 15 ° C. The wine that will become Santa Margherita Prosecco Brut undergoes the process of secondary fermentation according to Charmat method in autoclaves where wine re-ferment until the desired pressure before being shot down to -4°C to both block the fermentation processes and to stabilize the Prosecco Santa Margherita Brut before bottling in isobaric conditions.