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Valdobbiadene Prosecco Superiore Brut

Linea Valdobbiadene

Variety: Glera.
Area of production: Northern hills from Treviso.
Exposition: Sud/Sud-east.
Altitude: 200/400m asl.
Soil: Mix of old clay with high percentages of active calcareous elements.
Training system: Double inverted.
Density of plantation: 4000 plants/ha.
Age of vines: 40-50 years.
Harvest period: September.
First fermentation: inox tank.
Temperature of fermentation: 18°C.
Period of fermentation: 10/15 days.
Second fermentation: Inox tank thermo-conditioned.
Temperature of fermentation: 18°C.
Period of fermentation: 25/35 days.
Yeasts: Selected cerevisiae.
Period of ageing: 1 months.
ORGANOLEPTIC DESCRIPTION
Colour: Straw yellow.
Perfume: Fresh fruit trees.
Flavor: Lively and elegant, with a final soft.
Alcool: 12% Vol.
Acidity: 5,50g/l.
Pairings: Excellent with starters, sushi and sashimi, pasta and risotto with fish and vegetables, white-red meat, All-round wine.
Service temperature: 4-6°C.

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