Torresella Prosecco Extra Dry (750ML)

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.