Located in the Sussegana hills, (Prosecco Superior cru terroir), this 15-year-old vineyard has a clay-like, limestone soil base.
After a soft pressing, using pneumatic presses, the wine undergoes a static settling. The process of fermentation next occurs. By using selected yeasts, the wine is fermented, at the controlled temperature of 19°C, in a thermo-conditioned steel tank. In this process, the wine becomes refined and rests on the noble lees in the tank. By inoculating selected yeasts, the wine is worked using the Martinotti-Charmat method.
Following a second fermentation (prise de mousse), a short rest on the yeasts, and tartaric stabilization, the wine is filtered, further refined into autoclaves, and then bottled.
Autoclave Refinement: 1-2 months
A pale yellow straw colour with light green tones.
This unique Chawla D’Oro Prosecco offers a fine, pleasant aroma.
Harmoniously balanced flavours with a subtle aftertaste.