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subsequently the must is fermented for 20 days in stainless steel containers with regular pump overs
lime and flinty minerality
Clear and bright yellow colour
This is a complex
More than two thousand years old
Biancavigna Prosecco Brut DOC 1.5Lt NV heitz-lochardet subsequently the must is fermentedFollowing the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms L with a natural acidity of 7 gms L.
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