Valdobbiadene Brut Bio
At the table
Organoleptic properties:
bright straw yellow colour. Fine lingering perlage. Characteristic aroma of fresh fruit. Dry, fruity flavor.
Storage:
store in a cool ventilated place, with bottles always in a vertical position.
Serving temperature:
serve in an ice bucket at 2-5°C.
Food pairings:
ideal for all occasions, agreeable and elegant. Sublime with oysters and fish crudités.
In the vineyard
Area:
Valdobbiadene.
Vineyards:
Valdobbiadene.
Grape variety:
100% Glera.
Type of pruning
doppio capovolto.
Harvesting period:
10 September - 10 October.
Yield per hectare:
135 quintals.
Harvesting:
totally by hand.
Structure of the terrain:
medium clay mixture with skeleton.
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:
Valdobbiadene method, secondary fermentation in tanks, refined in our territory.
Prise de mousse:
6 months.
Aging:
from 3 - 4 months in tanks.
Sparkling wine composition:
alcohol/Vol. 11,50% acidity 6,5 g/l., residual sugars 10 g/l., dry extract 16 g/l., ash 1 g/l.