Valdobbiadene Prosecco superiore docg Brut Nature 2017
Luminous and deep
After slow fermentation of the must, the wine ages on the fine lees in a tank for six months. In spring the wine undergoes secondary fermentation in a pressure tank (Martinotti method) after which, within the space of one or two months, the yeasts are removed by filtering. Although this passage may seem invasive and negative for the integrity and genuineness of the wine, it is instead decisive in enhancing its fresh clear fragrances and its dynamic yet delicate flavour.
JAMES SUCKLING: 93 PUNTI – November 2018