IL CONCERTO Prosecco DOC Brut

Production zone: hills of Conegliano and Vittorio Veneto, in the province of Treviso.
Grape Variety: 100% Glera.
Vineyards: capuccina and double guyot training system, 3.500
plants per hectare, yield 110 ql/Ha.
Harvest period: II/III week of September.
Vinification: crushing, destemming and gentle pressing, white fermentation for 10 day in stainless steel tanks thermo-controlled (16-18°C), aging in stainless steel vats waiting for the sparkling process.
Sparkling process: second fermentation in pressurized tanks for about
25 days at controlled temperature (14-16°C) until reaching 6 bar of
pressure; the mass is then cooled to -4°C to halt the fermentation and
kept at a controlled temperature of 8-10°C for at least one months, to
favour the natural contact with the yeast deposited at the bottom of the
autoclave; followed by racking, refrigeration and filtration before the
isobaric bottling.
Alcohol content: 11,5% by vol.
Aging potential: to be drunk immediately to enjoy the freshness.
Colour: pale straw-yellow colour with greenish hints.
Nose: intense, slightly aromatic, rich of citrus fruit and fresh vegetable
hints, fruity with delicate notes of pear, golden apple, poly floral honey
with slight nuances of lemon.
Palate: fresh and light but persistent, supported by an acidity that
emphasizes the freshness; recalls the unripe apple and white peach with
a pleasantly bitterish aftertaste.
Food pairing: ideal with steamed or baked shellfish, delicate sea and
land appetizers, it is also excellent as an aperitif. A tasty and unusual pairing
maybe one with the cod and eel stew. Perfect for the ethnic cuisine.
Serving temperature: ideal at 7-9 ° 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).
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