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Prosecco
SPUMANTE

Grapes for our Prosecco come from the hills of the DOC zone.
Very soft-crushing of the whole berries is followed by fermentation of the must in steel at controlled temperatures.
Refermentation at 14°C in pressure tanks and maturation on the fine lees take at least four months, during which time the lees are periodically stirred to encourage yeast autolysis.

 

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Eugenio Collavini Viticoltori - Via della Ribolla Gialla, 2 - Corno Rosazzo (Ud) Italy - tel +39 0432 753222 - fax +39 0432 759792 - www.collavini.it
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