Varaschin Quinta Nota Prosecco DOC Extra Dry

Method: Double-arched cane

Technique: Traditional, white fermentation, at a controlled temperature with the soft pressing of the grapes by the pneumatic press; static fermentation of the must with selected yeasts (2/3 months)Second controlled fermentation in the autoclave (17°C), Martinotti method, tartaric stabilisation at -4 °C, microfiltration before bottling.

Production Area: San Pietro di Barbozza.

Soil: Sand, clay, limestone

Harvest: By hand, 25-30 September

Ideal as an aperitif, with vegetable starters and entrées.

Best Serve: 6-8 °C

Colour: Brilliant, Pale Straw yellow.

Analytical Data: Alcohol 11.5% vol. Total acidity 5,1 gr./lt. Residual sugar 15 gr./lt.