Prosecco Villa Selli Extra Dry

Prosecco Villa Selli Extra Dry is produced in the Treviso area with Glera grapes, they are harvested around the end of September when they have reached the right level of ripeness for producing this wine. The grapes are taken to the cellar for a soft pressing, the must is clarified and inoculated with selected yeast and fermentation lasts for about 15 days at 15 ° C. The wines remain in contact with the lees for some months prior to the blend that occurs in an autoclave in wich the second fermentation takes place. This process allows the formation of bubbles which are retained even after bottling due to the processing in isobaric conditions. Prosecco Villa Selli Extra Dry is released on the market a month after bottling.