Prosecco DOCG Finalizzato NV – Tre Mat

To produce the Prosecco DOCG Finalizzato Tre Mat fermentation is carried out respecting the natural balance of the wine with very little decanting; the wine is stored in an autoclave for at least two and a half months in order to create it naturally thin and smooth perlage only the natural yeast found in the grapes are used, without adding anything else. Only 60% of the grape is crushed to obtain the best part of the must, also known as the more “noble” part.

The Valdobbiadene Finalizzato Tre Mat is not created in the cellar, rather it is created firstly on the steep and sunny hills of Santo Stefano di Valdobbiadene, where the vines are harvested exclusively by hand. Other than the so called “Glera” grape ( used in prosecco) other vines are carefully included such as the so called “Perera” “ Bianchetta” and the “Verdiso” grapes, to create a full bodied and balanced must that produces a first-rate wine without the use of chemicals.