Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Domaine du Cayron like Substance

like Substance

marine sedimentary soils

Made from the Grecanico grape

Grapes are hand-harvested and whole-cluster pressed

followed by aging in stainless steel

Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Domaine du Cayron like SubstanceA 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.