PERLAE NAONIS - MILLESIMATO - Prosecco DOC Brut

Production Area: alluvial plain, in the municipalities of Azzano Decimo and Porcia.
Grape Variety: 100% Glera.
Vineyards: double guyot training system, 3.500 plants per hectare, yield 100 ql/Ha.
Harvest Period: II/IV week of September.
Vinification: crushing, destemming and gentle pressing, white fermentation
for 10 days in stainless steel tanks thermo-controlled (16-18°C), aging in
stainless steel vats waiting for the sparkling process.
Sparkling Process: re-fermentation in pressurized tanks for about 50
days at controlled temperature (14-16°C) until reaching 6 bar of pressure;
the mass is then cooled to halt the fermentation and kept at a controlled
temperature of 8-10°C for at least three months, to encouraged the natural
refinement in contact with the yeast deposited at the bottom of the
autoclave; at the end of this phase it follows filtration and isobaric bottling.
Alcohol Content: 11,5% by vol.
Aging Potential: to be drunk immediately to enjoy the freshness
or to be kept for 1-2 years.
Perlage: fine, delicate and persistent.
Colour: pale straw-yellow colour with greenish hints.
Nose: a complex fruity fragrance, inviting and spacious, from apples to
pear, from apricots to citrus fruits and floral fragrances like wisteria and
acacia with rose, with a pleasant note of almonds glazed aftertaste.
Palate: round, creamy, persistent, moderately alcoholic with freshness
and vivacity, a soft flavour and lively acidity.
Food pairing: can be enjoyed throughout the meal, also with savoury
with a spicy component but is particularly recommended with
prosciutto di San Daniele, speck of Sauris, risotto with chicory.
Serving temperature: ideal at 8-10° C.

SPUMANTI LINE

PERLAE NAONIS Brut
PERLAE NAONIS Extra Brut
CONCERTO Extra Dry
CONCERTO Brut
CONCERTO Rose


Among all styles of wine, those that attract more for the charm and the atmosphere that they can create, are certainly the sparkling wines. These wines, are the result of a complex oenological technique capable of trapping carbon dioxide in the wine - responsible for creating bubbles and foam - which increases its sensory complexity. The production of sparkling wines can be achieved through various techniques (Charmat or Classic method).
SAN SIMONE DI BRISOTTO SRL - Via Prata, 30 33080 - Porcia (PN) Italia - - tel. +39 0434 578633 - fax +39 0434 578383 - info@sansimone.it - privacy policy