Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Massican Malolactic fermentation partly made

Malolactic fermentation partly made

Sông Cái Distillery is working with Lý Mở Mẩy and her community to propagate native tree and understory species to help maintain and restore local forests and biodiversity

no other internetions beyond sulfure additions totalli 34ppm - Momument wine co

The nose is exuberant: ripe tropical fruit

Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Massican Malolactic fermentation partly madeA single parcel of 0. 7 ha. of 20 year old vines planted over clay soil. 60m elevation. Density of 1500 vines ha. VITICULTURE: Organic (not certified). Bellussera training. WINEMAKING: De stemmed. Pressed for 3 hours in pneumatic press. Fermented over indigenous yeasts for 4 weeks in temperature controlled (18C) stainless steel tank. AGING: Aged on lees for 6 months in tank, with stirring (batonnage). BOTTLING: Tangential filtration.