This Prosecco is a Extra Brut, with zero residual sugars. It is created with grapes harvested on the same day from two different vineyards, Saccol and Bastìa, both in Valdobbiadene.
The grapes are selected and pressed on the same day, thus giving to the future wine the characteristics of both vineyards, perfectly blended through the process of clearing the residual sugars.
The name indicates an introvert, but also a personality all on its own; for those among us who love dry wines, this prosecco is indeed a very pleasant surprise, and a very refined one.
Bastìa Vineyards, Saccol and Bastìa .
soft pressing, second fermentation Martinotti method in pressure tank.
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