Ca' Morlin Prosecco Superiore Spumante

This wine was made using the Charmat method. The grapes were picked late to allow the development of concentrated flavours. Once at the winery, the grapes were cool fermented in temperature controlled stainless-steel tanks until 10% ABV was reached. The wine was then moved on to pressurised temperature controlled stainless steel tanks and an addition of yeast and sugar started a second fermentation under pressure for 30 days. The CO2 generated by this second fermentation dissolved in the wine making it sparkling. The wine spent one extra month in the autoclave in contact with the lees before being bottled under pressure to preserve the right level of dissolved CO2. The wine is "spumante" or "fully sparkling" as the pressure in the bottle is above 3 bars. The lower level of residual sugar than is usual with Prosecco makes this wine drier and more drinkable as a result. This is reflected on the label, which states 'Extra Dry'.