Valdobbiadene, in the province of Treviso.
At the right maturation, in order to obtain an acid heritage and a superior freshness, the harvested grapes reach the winery. Here, after the de-stemming, the crushing and a wise action of a soft press, the must immediately leaves the skins and it is cooled and clarified by flotation. The yeasts are added to the clear must in order to start the alcoholic fermentation at a controlled temperature of 16/18°C. Once this operation has been completed, the temperature of the new wine is lowered at 8/12°C. The first transfer takes place after 8 days.
The base wine is filtered sterilely. After that sugars and selected yeasts are added to the base wine in order to start the secondary fermentation and then the production of the effervescence. Then it is stored in the stainless steel tank in order to re-ferment and achieve the desired overpressure.
Clear, pale, lemon (yellow with a hint of green) with a pleasant presence of foam when filling the glass and followed by a fine perlage.
Fine and elegant with a good initial presence of fruity notes, in particular green apple (golden apple) and followed by floral notes which recalls the wisteria and the rosehip.
The prolonged sensation of carbon dioxide is followed by a delicate perception of sweetness which is perfectly matches with a marked acidity. Salieri Prosecco is a long and persistent wine, an harmonious sparkling wine balanced by an interesting retro-olfactory correspondence with what is perceived by the smell.
Salieri Prosecco is excellent for the happy hour and it is also suitable to accompany fish dishes, cold cuts, pasta, risotto, white and red meats.
Optimal service temperature
4° / 6° C°.
Fine and persistant.