Conte Marani Prosecco

Production area: Cornuda, Maser (Treviso)
Position: hill, altitude 220 m
Training system: capuccina
Production: grape harvest 120 q/Ha – Manual harvest
Vinification: soft grapes pressing and fermentation at controlled temperatures
Secondary fermentation: Charmat method in low temperature pressure tank
Fermentation period: 35/40 days
Tasting Notes: Fine bubbles, aromas of citrus and pear, in the mouth correspond to the
nose, well balanced. Simply delicious.
Pairings: Hors d’oeuvres, antipasto, cold buffet and fish plates, grilled shrimps, or drink by
itself.
Data: Alcohol – 11,00 Pressure – 4.5 bar Acidity – 6,80 g/l
Residual sugar – 16 g/l Serving temperature – 6 to 8 °C