Terre Gaie Prosecco Nv Recipe

Winemaking Process for Terre Gaie Prosecco NV

1. 1

   Harvesting the Grapes

   Harvest the Glera grapes from the vineyards in Veneto, Italy, ensuring they are at optimal ripeness.

2. 2

   Crushing and Pressing

   Crush the harvested grapes to extract the juice, then gently press the crushed grapes to separate the juice from the skins and seeds.

3. 3

   Fermentation

   Transfer the grape juice into fermentation tanks and add yeast. Allow fermentation to occur at controlled temperatures to develop the flavor profile.

4. 4

   Secondary Fermentation

   Add sugar and yeast for the second fermentation process. This is crucial for producing the sparkling characteristic of Prosecco.

5. 5

   Riddling and Disgorging

   After secondary fermentation, the bottles undergo riddling to collect sediment in the neck of the bottle, followed by disgorging to remove any sediment.

6. 6

   Dosage and Corking

   Add a dosage of sugar syrup to balance the acidity and sweetness, then cork the bottles. Ensure proper sealing for aging.

7. 7

   Aging

   Allow the bottled Prosecco to age for a few months to enhance its flavor before releasing it to the market.