Prosecco DOC extra dry

And now I would like to wet my mouth with that Prosecco with its apple bouque.
(Aureliano Acanti 1754).

The geographical suited to the Prosecco wine production area covers the north eastern part of Italy, between the regions of Veneto and Friuli Venezia Giulia, in a well ventilated area, bright and favorable performance of all vegetative and productive functions of the vineyards , and in particular of Glera, which reference vine Prosecco wine. This is where the Prosecco we know today was first produced at the beginning of the 20th century, thanks to the introduction of new secondary fermentation technologies.

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The fermentation takes place at constant temperature for about 8-10 days with selected yeasts. The obtained cuvee is then filtered in autoclave, the refermentation takes place at 14-15°C. Follows the refrigeration and cold stabilization.

Tasting notes

Straw yellow color with fine and persistent bubbles. Delicate and fragrant bouquet, with fruity and flower scent of pear, apple and acacia. Fresh and light on the palate with a good acidity, well-balanced with a pleasant dry aftertaste. Delicate first courses and starters.


  • Grapes: Glera 100%
  • Temperature: 4-6 C°
  • Vol: 11%
  • Ml: 750