Loris Follador of Casa Coste Piane, a Prosecco producer in the hills of Santo Stefano di Valdobbiadone, is showing us his vineyard.
He explains how, characteristically, Prosecco comes from a well-drained soil, which is important because of the rain so that the vines don't get saturated and stressed. With their soil consisting out of clay, marl and sandstone, the roots of the oldest vines reach down deep and benefit from the mineral salts that are reflected in the taste of their Prosecco.
Instead of following the common Charmat method, Casa Coste Piane referments their wines on the bottle, using the natural sugars of the grape must itself for the second fermentation. In April, as soon as the yeast begins the second fermentation in the tank, they bottle the wine immediately, without adding anything to it.
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