Grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic and fruity notes), facilitated by selected yeasts and subsequent ageing on the fermentation yeasts for at least 30 days. A well-balanced, delicate and with a pleasant finish.
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Perlino Prosecco Extra Dry 1X75CL
£18.49 – £18.99
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