Peter Zemmer Millesimato Brut

Yield per hectare: 65 hl.
Vinification: pressing, destemming, cooling of must and fermentation in
steel tanks at a controlled temperature. Second fermentation in “cuve close”.
After that, the wine stays in the yeasts at a temperature of 14 degrees for a
period between 6 and 9 months. Then the sparkling wine is separated from
its yeats and cooled, it is bottled and kept in cellar for 3 months.
Characteristic properties: A perfect sparkling wine. Fresh, fruity, and
elegant, with fine, uniform, lasting bubbles.
Color: straw yellow with greenish reflections
Bouquet: delicate, lightly fruity, with hints of bread crust
Flavor: fresh, lively, lightly mild and well- balanced
Recommended pairings: Very good as an aperitif
Serving temperature: 6 – 8 °C (43 – 46 °F)
Cellaring: 2 – 4 years