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Region: Italy - Prosecco
Grapes: Glera
Alcohol: 11.5%
Notes on the Wine
After the grapes are harvested and destemmed, they go for a soft press for 24 hours. Then, the must is removed into racking in various stainless steel tanks, in order to complete the first alcoholic fermentation that takes place for a period of 10 days. Because of the complicated process of producing Prosecco, once the alcohol reaches 11%, that fermentation is stopped. After that, the yeast is added to the must and macerated for 35-45 days until the bubbles become delicate. Once that maceration is completed, the wine is left in stainless steel tanks at a low temperature of 50 degrees F. Then, the wine is filtered and bottled prior to release. No aging required.
Notes on the Producer
Cima di Conegliano is located in the province of Treviso, the heart of the Veneto region. The name derives from the beautiful hills of Conegliano, famed for the production of Prosecco. This family-owned property, now run by the second generation, is known for exceptional attention to quality production resulting in distinctive offerings.
