{"product_id":"spumante-cuvee-alba-luna","title":"PROSECCO DOC EXTRA DRY WHITE ALBA LUNA VENETO","description":"\u003cdiv class=\"wisi-sticky__section wisi-sticky__section--tasting-notes\"\u003e\n\u003cdiv class=\"wisi-sticky__text wisi-sticky__text--tasting-notes\"\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e this Alba Luna Extra Dry Prosecco DOC (12 to 17 g\/L of residual sugar in the bottle) is a Prosecco that presents a straw-yellow colour with slight greenish reflections. It is an intense, pleasant, balanced wine, with fruity notes and an elegant and persistent finish. It is ideal as an aperitif and pairs elegantly with light risottos and white meats.\u003c\/p\u003e\n\u003cp\u003eIt should be served between 6°C and 8°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Treviso, Veneto region\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varieties:\u003c\/strong\u003e 100% Glera (Prosecco)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 11%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProsecco\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProsecco can only be produced in northeastern Italy, specifically in the Veneto and Friuli-Venezia Giulia regions. The main grape variety used in winemaking is Glera, present in a percentage of no less than 85%. The remaining 15% can come from 4 indigenous grape varieties, Verdiso, Bianchetta Trevigiana, Perera, and Glera lunga, and from 4 international varieties, Pinot Bianco, Pinot Grigio, Pinot Nero, and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eDepending on the production process, Prosecco can be Tranquillo (still), Frizzante (semi-sparkling), and Spumante (sparkling). The latter version is the most widespread, representing about 90% of all Prosecco production. The pressure in the bottle must be more than 3 times the normal atmospheric pressure at sea level, favouring a persistent and creamy bubble. At the end of the first fermentation, the wine undergoes a second fermentation, given by the addition of selected yeasts and sugar, which allows the formation of carbon dioxide and slightly increases the alcohol content. The second fermentation occurs in most cases in an autoclave (\u003cspan\u003epressurised stainless steel tank)\u003c\/span\u003e, following the \u003cem\u003eMartinotti\u003c\/em\u003e or \u003cem\u003eCharmat\u003c\/em\u003e method. At the end of the second fermentation in the autoclave, the wine is filtered and bottled at controlled temperature and pressure. This technologically advanced process allows for the creation of clean, fresh, and fruity wines. The second fermentation can occur in the bottle, following the traditional \u003cem\u003eSui Lieviti\u003c\/em\u003e method or the \u003cem\u003eClássico\u003c\/em\u003e method, also known as \u003cem\u003eChampenoise\u003c\/em\u003e. In the first case, turbidity may occur due to the deposit of yeasts at the bottom of the bottle, while in the second case, the yeasts are removed with the classic technique of \u003cem\u003eSboccatura\u003c\/em\u003e or \u003cem\u003edégorgement\u003c\/em\u003e.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RIUNITE IB","offers":[{"title":"0.75","offer_id":55129162383704,"sku":"SPU-BI-0004-B","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/3825\/1864\/files\/Alba_Luna_Prosecco.webp?v=1777679660","url":"https:\/\/danteecompanhia.pt\/en\/products\/spumante-cuvee-alba-luna","provider":"Dante \u0026 C.ª","version":"1.0","type":"link"}