PROSECCO-IL-COLLE-BRUT-TEXTURE-DOC

prosecco

D.O.C. TREVISO

BRUT

VINEYARD
Production area: Treviso area DOC.
Grape variety: Glera.
Num. of stumps per hectare: 2.800 – 3.000 stumps
per hectar.
Yield per hectare: 110 – 120 hectolitre per hectar.
Production per stump: 5 – 6 kg per stump.
Grape growing: Sylvoz.
Harvest: half – end of September.

WINE MAKING
Fermentation container: in steel.
Fermentation temperature: controlled, maximum 20°C.
Yeasts: selected.
Fermentation span: about 10 days.
Malolactic fermentation: no.

SPARKLING PROCESS
Sparkling process: Martinotti method.
Maturation/Aging: 30 – 40 days in autoclave,
controlled temperature maximum 15° C, selected
spumante yeasts. 8 days refrigeration.

TECNICAL DETAILS
Alcohol content: 11% vol.
Residual sugar content: 10 – 12 grammes per litre.
Total acidity: 5,5 – 6,5 grammes per litre.
PH: 3.10 – 3.25

WINE TASTING
Colour: pale straw yellow with greenish hues.
Bouquet: scents of fruits, which remind to green apple.
Typical aromatic scents.
Taste: dry, well balanced and harmonious.
Shelf-life: within 18 months from bottling.
Service: 6 – 8° C. A wine to serve with vegetable soup
and mixed legume soup. Ideal with grilled fish.
Suggested glass: stem glass.

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CAMPAIGN FINANCED ACCORDING TO CE No 1308/2013