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Berto & Fiorella’s Prosecco Extra Dry is produced with the Glera grape and represents the essence of the region. The grapes are harvested in the first and second ten days of September and then undergo careful vinification.
The grapes are carefully destemmed and gently pressed, then the must is clarified. The must then ferments at a controlled temperature in stainless steel vats. The sparkling wine is produced using the Martinotti method (Charmat) with regular fermentation followed by a pause on the lees.
Berto & Fiorella’s Prosecco Extra Dry has a flax yellow color with greenish hues that highlight its fresh character. Intense aromas are perceived in the nose, with hints of green apple, fresh pear blossom and citrus fruits. The palate is structured, harmonious and distinctly savory.
Serving temperature: 8-10°C
