Area of production: Vineyards in Col San Martino.
Grapes: 100% Glera (formally known as Prosecco).
Wine making in “white”, soft pressing and fermentation at controlled temperature. Sparkling process and natural fermentation take place in the autoclave for about 60 days at 13 - 14°C.
Alcohol content: 11,5%
Sugar residue: 12 g/l
Colour: straw yellow with a hint of green, delicate brilliance and persistent fizziness.
Perfume: of flowers, delicate, reminding of golden apples, peaches and fruits of cedars.
Taste: decisive and savoury,well balanced with acid and tannin. Persistent and aromatic.
Aftertaste: fresh and inviting.
Food affinities: pleasant as an aperitif, it goes well with fish dishes.
Serving temperature: 6 - 8°C
Information About Merotto
The relationship between Merotto's family and wine is centuries-old. In the early 1900's Agostino Merotto was well-known for his Prosecco, but it is from the second half of the 1900's that the Merotto's family will experience new and interesting developments. It is then that Graziano Merotto takes the directorship of the firm. The new director with his radical and innovative approach experiments the first "spumantizzazione" of the Prosecco wine. This is an in-bottle fermentation or sur lie. In the 1980's the winery begins to produce sparkling wine, the so called "Charmat" method and since then all the processes of wine-making are made there: the crushing of the grapes, the controlled fermentation of the musts, the process of acquiring its sparkling and finally the exclusive labelling and packaging operations.
|denomination||Valdobbiadene Prosecco Superiore DOCG|
|grapes||100% Glera (formally known as Prosecco).|
|winemaking||Wine making in “white”, soft pressing and fermentation at controlled temperature. Sparkling process and natural fermentation take place in the autoclave for about 60 days at 13 - 14°C.|
|Food Type||Pleasant as an aperitif, it goes well with fish dishes. Serving temperature: 6 - 8°C|