Region Mortegliano, Udine, Friuli Venezia Giulia. Grapes Glera grapes, grown with free cordon spur system, with maximum intensity of 4000 vine per hectar and a maximum production of 3.5kg per vine. Vinification Night harvest with harvester machine. Soft pressing and cold fermentation with a following ri-fermentation in small Inox tanks for a minimum period of 90 days (Charmat Method).
Prosecco is available as brut, extra dry and dry, in order of driest to sweetest. If you prefer your Prosecco in a drier style, you want to be looking for 'Brut', which is allowed up to 12g of residual sugar per litre. 'Extra dry' means it has 12-17g/L, and 'dry' can be 17-32g/L.
