Principi di Porcia Prosecco Extra Dry Millesimato

Double Guyot.  The grapes are de-stemmed and pressed gently, then the juice macerates on the skins for 12 hours at 10°C. After this process the wine undergoes a second fermentation at 14°C in steel pressure fermenters and maturation of 30 days on the fine lees.  Maturation in steel.  Bottle ageing two months.

Azzano Decimo (Pordenone)

Altitude: 25m above sea level

Vineyard Exposure: Northeast - Southwest

Average vineyard age: 8 years

Soil Type: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone.

Vineyard: 3,500 vines per hectare.  Crop yield: 18,000kg per hectare.  Average 30,000 bottles.

Superb as an aperitif.  It partners perfectly with fish in general, although not with stews. It is delicious too with desserts, fruit, and fruit tarts.

Analytical Data: 6 g/l / pH: 3.15 / Dry extract: 22.00 g/l / Total SO2: 100 mg/l (legal maximum: 200 mg/l) / Residual sugar: 15 g/l

Alcohol content: 11.5% vol.

Service Temperature: Best enjoyed at 6°C.