Valdobbiadene Brut

At the table

Organoleptic properties: 
bright straw yellow colour. Fine lingering perlage. Creamy mousse. A delicate, fresh typically fruity aroma, with slight hints of crusty bread. Dry, tangy mineral flavour with good persistence on the palate.

Storage:
store in a cool ventilated place, with bottles always in a vertical position.

Serving temperature:
serve in an ice bucket or at a temperature of 2-5°C.

Food pairings:
ideal with appetizers, first courses and fish dishes.

In the vineyard

Area:
Valdobbiadene.

Vineyards:
Santo Stefano, Costa, Teva, Colle.

Grape variety:
Prosecco from Colesel clones.

Type of pruning:
double upside-down with Colesel modification.

Harvesting period:
10 September - 10 October.

Yield per hectare:
135 quintals.

Harvesting:
totally by hand.

In the wine cellar

Vinification:
white wine vinification method with soft pressing.

Base wine fermentation:
after cold static clarification, at controlled temperatures.

Sparkling wine production method:
the Valdobbiadene method, secondary fermentation in tanks.

Prise de mousse:
40/50 days.

Aging:
from 1 - 4 months in tanks.

Sparkling wine composition:
alcohol/Vol. 11,50% acidity 6,5 g/l. residual sugars 9 g/l.

Sing in for purchase

Description

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