Prosecco Superiore Brut di Santa Margherita is produced from vineyards between 300-500 metres above sea level, on shallow soils of morainic origin. The harvest takes place in the second half of September; the base wine is placed in a tank for the second fermentation where it ferments for 18-20 days, with the help of selected yeasts, at a controlled temperature between 14 and 16° C. Once the desired overpressure has been reached (just under 6 atmospheres), the mass is cooled to -4° C to block fermentation and facilitate stabilisation. Subsequently, the sparkling wine is kept at a controlled temperature of 8-10 C° for at least a month, in order to favour its natural refinement in contact with the yeasts deposited on the bottom of the tank. At the end of this phase, we proceed to filtration and bottling.

PROSECCO SANTA MARGHERITA: TASTING

Prosecco Superiore Brut di Santa Margherita has a straw yellow colour with a fine perlage; on the nose, it is fresh, with notes of apple, white peach and wildflowers. In the mouth, it is thirst-quenching and harmonious, with small and dense bubbles. Good as an aperitif, accompanied with tomato and basil bruschetta or with zucchini and aromatic herb frittatas.