an important time of the year
The first half of September is the best period for maintaining the organoleptic characteristic (e.g. sugars, acids and aromatic markers) of the grapes, which have reached maturity and are perfect for producing quality Prosecco.
How are the bubbles formed?
Through a delicate process of keeping the grapes whole and avoiding spontaneous fermentation.
Once the best grapes have been picked, the white wine can be produced, transforming sugars into alcohol and carbon dioxide.
Yeast activity, also known as fermentation, lasts around 15-20 days at a maximum temperature of 18°C to preserve the most delicate aromas and flavours.
The first variety to be bottled is Prosecco Tranquillo, while the Frizzante and Spumante varieties require a second natural fermentation.
The second fermentation, which uses the Italian Method also known as the Martinotti Method, occurs in large pressure chambers called autoclaves. This is how the wine acquires its famous bubbles.
Towards the end of the process of producing sparkling wine, which takes at least 30 days, the temperature is reduced in order to end fermentation, leaving a residual sugar content that gives the wine an even, balanced flavour.
The different aromas of Frizzante and Spumante wines are particularly interesting. Frizzante wines mainly evoke scents of wisteria and lemon, while in Spumante wines you will find notes of apple, rose and banana.
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