Giall’Oro Valdobbiadene Prosecco Superiore 37.5cl, Ruggeri

After harvest and crushing, the grapes go through fermentation without skins, at a controlled temperature of 18°C. After this, a slow re-fermentation is undertaken in large sealed tanks, at a temperature of 12-14°C. Finally, the prosecco is bottled with a pressure of 5 atm and around 15 g/L of residual sugar.