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  • “AL CAVO” Extra Brut Millesimato

    “AL CAVO” – Conegliano Valdobbiadene D.O.C.G. Extra Brut “Millesimato”

    Classification
    Prosecco superiore

    Grape variety
    100% Glera

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    VINIFICATION TECHNIQUE

    Harvesting method

    hand picked

    Yield per hectare

    120 q.li

    Harvest period

    20 September to 10 October

    Crushing process

    de-stemming and soft pressing

    Fermentation

    temperature-controlled tanks

    Fermentation length

    30 days

    Aging process

    autoclaves

    Ageing period

    100 days after secondary fermentation

    Bottling

    March onwards

    The bottles remain in the winery for 1 month after bottling

    TASTING NOTES

    Colour

    pale straw yellow with a fine and persistent pelage

    Bouquet

    delicate and fruity aroma, intense and captivating

    Palate

    mineral, lively, fresh and elegant flavor

    Serving suggestions

    excellent as an aperitif, ideal with fish-based dishes and also pleasantly accompanies the meal

    Serving temperature

    6-8° C

    Alcohol content

    11,5% vol

    Total acidity

    6 gr/l

    Sugar content

    2,5 gr/l