Vivacé

The grapes come from organically certified vineyards in Veneto; specific soil or vineyard-site details are not published. The must is gently pressed and initially fermented under temperature control for eight to ten days. After a maturation period, the base cuvée is assembled, filtered and subjected to a second fermentation using sucrose and selected yeasts according to the Martinotti-Charmat method. The wine shows lemon zest, white flowers and pear, along with citrus, white peach, lemongrass, honeysuckle and melon. Balanced acidity and medium body shape the long finish. ([montinore.com](https://www.montinore.com/s/MontinoreEstate_Vivace_Prosecco_93VinePair_TechSheet.pdf))