The base wine is refermented in pressure tanks for 18-20 days at a cool temperature of 14-16˚C to retain its delicate perfume. When the ideal pressure of about six bars has been reached, the wine is chilled to -4˚C to stop fermentation and stabilize the wine. Maturation continues in tank for one month at 5-7˚C and in contact with the lees to impart a slightly creamy texture to the wine. When the wine has reached its ideal balance of freshness and aromas, it is filtered and bottled under pressure to retain its sparkle.
Torresella Prosecco Extra Dry (750ML)
Pale straw yellow in colour with a fine bead, this classic sparkling wine from the Veneto strikes a perfect balance of freshness and delicate perfume of fresh pears and a hint of almonds.
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