Prosecco Di Valdobbiadene Docg Col Vetoraz Extra Dry

Prosecco Col Vetoraz Extra Dry is produced on the steep hills of the renowned Valdobbiadene area, Glera grapes are harvested around the end of September and brought to the winery for soft pressing. The musts are cold decanted and inoculated with selected yeasts for alcoholic fermentation. This process takes place at a temperature of about 15°C for about 15 days after which the wine remains in contact with the fine lees for a few months until blending. The formation of the bubbles that characterize the product takes place in steel containers called autoclaves according to the Charmat method: the wines with added sugar and yeast are decanted into these autoclaves in which the sugars are transformed into alcohol and the bubbles not being able to leave the container remain dissolved in the wine making it sparkling. Prosecco is bottled under isobaric conditions to prevent the loss of the bubbles; Prosecco is put on the market one month after bottling.