Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Massican Its alluvial soil permits good

Its alluvial soil permits good drainage essential to quality wines

seductive nose of red fruits

Malolactic fermentation partly made

only relies on indigenous yeast

This wine is 50% Riesling

Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Massican Its alluvial soil permits goodA single parcel of 0. 7 ha. of 20 year old vines planted over clay soil. 60m elevation. Density of 1500 vines ha. VITICULTURE: Organic (not certified). Bellussera training. WINEMAKING: De stemmed. Pressed for 3 hours in pneumatic press. Fermented over indigenous yeasts for 4 weeks in temperature controlled (18C) stainless steel tank. AGING: Aged on lees for 6 months in tank, with stirring (batonnage). BOTTLING: Tangential filtration.