Veneto

Glera - from organic grapes

The grapes are carefully handpicked  in mid-late September when they have reached full maturity, but still retain a high acidity level, giving the freshness and fruitiness typical of  Prosecco.
 

The grapes are destemmed and  very gently pressed in a pneumatic press. Prior to fermentation the juice is chilled to allow natural sedimentation of the solids and juice. As soon as the fermentation is finished the  wine is racked. The fermentation takes place in temperature controlled conditions not  exceeding 18°C, in stainless steel tanks, where selected yeasts are added together with organic  brown sugar. After approximately 30/40 days, when the desired pressure and sugar level are reached, the fermentation stops. Afterwards,  the wine is simply filtered and bottled.

 

Onbrina has fine bubbles, with a classic Prosecco aromatic nose. The wine is very soft on the palate, offering refreshing  acidity with lots fruity flavours such as apple,  apricot and some banana.
 

This is an enjoyable, everyday drinking wine, ideally served as an aperitif.  We suggest matching it with oriental cuisine, particularly fish.