Identity
| Producer | Santa Margherita |
| Vol | 0.75 |
| Classification | DOCG |
| Grapes | 100% Glera |
| Color | White |
| Sweetness | Extra Dry |
Tasting
| Color Desc | Fine and lively bubbles with a white sparkling wine appearance. |
| Aroma | Delicate aromas of pear, apple, ripe pineapples, peaches, and florals. |
| Palate | Fresh, elegant, refined with lovely ripe fruit flavors; dry and crisp with balanced acidity. |
| Finish | Lasting freshness of fragrances and flavors with a clean finish. |
| Food Pairing | seafood, salads, light meats, vegetable dishes, aperitif |
| Serving Temp | 8-10°C (deduced typical serving temperature for Prosecco) |
| Aging Potential | Best consumed young to preserve freshness and lively bubbles. |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
AVERAGE
Aroma (1-5)
HIGHER THAN AVERAGE
Minerality (1-5)
LOWER THAN AVERAGE
Enology
| ABV % | 11.5 |
| Aging Process | Natural aging in contact with the yeasts. |
| Fermentation | Fermentation in pressurized tanks (prise de mousse) for 18-20 days with selected yeasts at controlled temperatures of 14-16°C; once desired pressure (~6 bar) is reached, wine is chilled to -4°C to block fermentation and stabilize; refermentation lasts about three weeks at 15-18°C with prolonged lees contact for about one month before isobaric bottling. |
Terroir
| Soil | Glera grapes grown in the gentle hills of Valdobbiadene. |
| Harvest Type | manual |
| Harvest Desc | Hand harvesting and cultivation occur in the steep hillsides of Conegliano Valdobbiadene, the birthplace of Prosecco, ensuring quality grape selection and artisanal approach. |
Interesting facts
| Santa Margherita was an early investor in Conegliano-Valdobbiadene since 1952, helping develop the Italian Method of sparkling wine production in autoclaves to preserve aromas. |
Logistics
| Cork | screw cap |