PROCESSING: The grapes arrive in wineries and there - in a short time
- takes places the destemming phase and a soft pressing of the grapes
with the aim to remove the grape skins.
Begins the fermentation of the must for about 15-20 days, keeping the
internal temperature of must no more than 18° C : low temperature allows
to preserve all the fragrances and flavours of wine. This wine has an
85% minimum of Glera vine and a 15% of grapes varieties among Bianchetta,
Perera, Verdiso, Glera lunga and Chardonnay, Pinot Blanc, Pinot grigio
and Pinot noir processing without grape skins. This is the basic Prosecco
"Tranquillo". However we can find Prosecco with 100% of Glera.
- Prosecco Frizzante (frizzante=sparkling) : Grapes and initial
processing could be the same of a "Prosecco tranquillo" but it needs
a "transformation" for becoming a sparkling wine.
It takes place a new slow fermentation through the Martinotti-Charmat
method in "autoclave" (autoclave=pressurized stainless steel tank) normally
no less of 30 days.
- Prosecco Spumante: It is a Prosecco tranquillo with a second
fermentation through Martinotti-Charmat method in "autoclave" (autoclave=pressurized
stainless steel tank) normally no less of 60 days at controlled temperature
of 15-16° C.
We can distinguished some types of Prosecco Spumante,
and all depend by sugar content : Brut Nature, Extra Brut, Brut, Extradry,
Dry o Demi-sec. First is the "Spumante Brut Nature" with a
lower sugar content: between 0 to 3 grams/ lt.; while the "Spumante
Demi Sec" is the sweeter with sugar content between 32 to 50 grams/liters.
- Prosecco Spumante rosé : It is a Prosecco tranquillo, but contains a 10-15 % of Pinot noir processed with grape skins. So those two wines will be blended and refermented through Martinotti-Charmat method in "autoclave" (autoclave=pressurized stainless steel tank) normally no less of 60 days at controlled temperature of 15-16° C.
