CANTO FERMO
Valdobbiadene Prosecco D.O.C.G. Tranquillo
If the better known sparkling and semi-sparkling versions sing with vivacity and high spirits, the Prosecco Doc Tranquillo (still) offers a different kind of pleasure, more reflective and delicate. Its song is a Canto Fermo, a still song. Alongside his irresistible brother, famous for his bubbles, here is the traditional Veneto still Prosecco Doc for those who appreciate tastes that remain unaltered over time, far from life’s constant changes. It is as genuine as the people from the Valdobbiadene hillsides.
In contrast with the sparkling and semisparkling versions, Prosecco Tranquillo has no carbon dioxide or residual sugars and therefore must shine for its qualities alone. To be sure of its quality the maturation and selection of the grapes must be perfect. This is the only way to produce a noteworthy still Prosecco and Canto Fermo is truly that. The fragrance is fruity and fine, it’s tasty and fresh in the mouth developing a nice tension. Perfect with all kinds of fish, above all more delicate dishes. (Tasting & text by Michele Bressan)
| AWARDS | ||||
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“Dama d’Oro” |
“Diploma di Medaglia d’oro ‘05, ‘06 e ‘07” |
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“Nike d’Argento 2007” |
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“Campione 2008” XII° Gran Premio |
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“Gran Merito” |
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| TECHNICAL INFORMATION | |
|---|---|
| AREA OF ORIGIN |
Hills of San Pietro, Santo Stefano and San Giovanni |
| VARIETAL | Prosecco |
| TRAINING SYSTEM | Autocthnous called “capuccina modificata” |
| HARVEST PERIOD | From 20 september to 30 september |
| YIELD IN KG OF GRAPES PER HA. |
12.000 kg |
| WINEMAKING |
Off skins by gentle pressing |
| PRIMARY FERMENTATION | Controlled temperature with selected yeasts |
| FINING | From 1 to 3 months |
| ANALYTICAL FEATURES | |
|---|---|
| ALCOHOL | 11,5 % Vol. |
| SUGAR RESIDUE | 8,00 g/l |
| TOTAL ACIDITY | 6,00 g/l |
| ORGANOLEPTIC FEATURES | |
|---|---|
| COLOUR | Pale yellow |
| BOUQUET |
Fine, fruity and well-balanced |
| TASTE |
Dry and slightly acidulous |
| SERVING TEMPERATURE |
8 - 10°C |
| AVAILABLE SIZES | |
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| BOTTLE 0,75 L |
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