Classification:  Prosecco DOP Extra Dry

 Soil:  Medium texture, clayey

 Vineyard:  Glera

 Grapes:  100% Prosecco

Training system: Sylvoz

 Strain density:  4,500


Yield per hectare:  120 q

Harvest period:  Second and third ten days of September

Vinification:  The grapes are totally de-stemmed and crushed with a soft pressing at 0.4 Atm and a setting in must at 50%. Fermentation starts at 14 ° C with selected yeasts for 12 days

Aging:  Stainless steel autoclaves

Color:  bright straw yellow

Aroma:  Of great breadth, intensity and balance, with fresh aromatic notes reminiscent of yellow apple, peach and bread crust

 Taste:  Rich and intense in the fruit flavors, of substantial amplitude, soft and fresh.

Recommended with:  Aperitif, fish dishes, from seafood to delicate first courses

 How to serve it:  In carrè glasses, at a temperature of 6 ° C

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Prices are ex works Manfredonia – Apulia – Italy

Bottle of 0,75 cl – 120 cartons per pallet


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Regione: Puglia

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The collection and processing of our grapes has always been done with love and attention. The whole process, from the harvest to the bottled product, is meticulously controlled by our technicians.

The winery is located in Manfredonia (Foggia) where the grapes are processed during the harvest period.
Here, thanks also to the precious collaboration of a team of specialized technicians and oenologists, we prepare the wines according to the needs that each vintage requires.


Flanked by the most modern technologies, we refine wines in stainless steel or with barrique wood , in relation to the quality of each wine. When the wines are ready for bottling, our production capacity can reach very high thresholds, even up to 30,000 bottles per day. Our wines, already present in the most important European countries, are present every year in the most important wine exhibitions in the world such as Vinitaly (Verona) and Prowein (Dusseldorf). The Torleanzi team works every day to guarantee the best quality and elegance to the world of Italian wines.

Export manager: M. Nassisi

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