La Primavera di Barbara
Dry - Millesimato
The grapes used in this highly-appreciated wine come from a small, select vineyard in Col San Martino.
Production area: Col San Martino vineyards.
Varieties: 90% Glera, 10% Perera.
Wine making Technique: off-the-skin vinification, soft pressing and pure fermentation at controlled temperature. Second fermentation and natural fermentation in autoclave for about 60 days at 12 – 13°C.
Sugar residue: 21 g/l
Appearance: Straw yellow colour; bright with a lively, layered foam; fine and persistent perlage.
Bouquet: intense fruity scents of apple, pear and apricot; varied floral sensations of rose and wisteria complete the bouquet.
Taste: crisp, savoury and a balance of sweetness and freshness.
Finish: very fragrant and fresh despite the perceptible presence of residual sugar.
Suggested serving temperature: 5 – 7°C
0,75 - Magnum 1,5 - Jeroboam 3 litres