The Prosecco DOC Extra Dry of Riondo was obtained from Glera grapes and other vines considered suitable by the production disciplinary. After the harvest, the grapes were subjected to a cold maceration process that allowed the extraction of the primary aromas. Alcoholic fermentation took place at a temperature of 16° C; according to the rules of the Charmat method, the second fermentation for the second fermentation took place in a tank for 2 months. The wording Extra Dry implies that the sugar content of Riondo Prosecco DOC Extra Dry is between 12 and 17 grams/litre.

PROSECCO EXTRA DRY RIONDO: LA DEGUSTAZIONE

Riondo Prosecco DOC Extra Dry is offered in glass with a straw yellow colour enlivened by a fine perlage. On the nose, it expresses aromas of Golden apple and white pear intertwined with hints of white flowers. The sip is pleasant and lively, supported by a vibrant freshness and a delicate minerality that persists in the finish. At the table, it goes well with fresh and semi-aged cheeses as well as seafood recipes based on white fish, molluscs and crustaceans.