IL CONCERTO ROSE' - Brut

Production Area: alluvial plains, loose clayey and moderately calcareous, west zone of Grave, in the municipalities of Porcia and Pasiano.
Grape Variety: 100% Merlot.
Vineyards: guyot training system, 4000 plants per hectare, yield 80 ql/Ha.
Harvest Period: II/III week of September.
Vinification: crushing, destemming and a very short stay in steel tanks in contact with the skin. After racking and decanting starts the first phase of fermentation, rigorously controlled. Wine is then decanted to separate the yeast from it and remains there in the wait of second fermentation.
Sparkling Process: sre-fermentation of wine base is done in stainless steel tanks, where it ferments for about 20 days, with the aid of selected yeast, at a constant temperature between 16░- 18░C. After reaching the desired overpressure, the mass is cooled (-4░C) to stop the fermentation and to stabilize it. Successively wine is kept at controlled temperature of 8-10░C for at least 3 months, in order to favour natural aging in contact with the yeast. End of this phase is followed by filtration and isobaric bottling.
Alcohol Content: 11,5% vol.
Aging Potential: to be drunk immediately or to be kept for 2-3 years.
Perlage:fine and persistent having a good mouth feel.
Colour:light pink, silky and radiant.
Nose: elegant, complex, fresh and fruity, with slight notes of pomegranate and petals of dog rose, accompanied by a delicate aroma of fresh & citric fruits, and lychees.
Palate: light, rich in personality but gentle, reminiscent of cherries.
Food pairing: Ideal as an aperitif. Excellent with ham, fried seafood, carpaccio of white fish and fried artichokes.
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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