The grapes to produce the Prosecco DOC Extra Dry Vinvita are carefully selected and the soft pressed must is stored in steel tanks for cold stabilization. The fermentation with selected yeasts, is made at a controlled constant temperature of 18 ° C and is completed in 8-10 days. After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco basic cuvée. Afterwards the wine is filtered and stored in a steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 ° C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized (–2 / -3 ° C), filtered and controlled before bottling.
Vinvita is a brand whose aim is to showcase the best of Northern Italian wine production. The wines of Vinvita reflect this. They are linear and focussed, clean and mineral, light, and polished. ‘Vinvita’ loosely translates as ‘Wine is Life’ in Italian. It is apt because viticulture has played a pivotal role in the development of the regions of the north of Italy.