Gabe
Gabe Prosecco Blu Anatra Brut
| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 95% Glera, 5% Pinot Bianco |
| Aging | Second fermentation: refermentation in large containers for at least 30-40 days. |
Description
During mating season, male mallards grow iridescent blue-green feathers on their wings, which they use to attract females. Doc Treviso Brut may not have colourful plumage, but it is nonetheless seductive.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 2024
- Bottles produced: 300.000
- Hectares: 10
After working in the family winery, I decided to undertake a new professional journey which allows me to share my know-how and my experience with other wineries and customers, bringing my ideas about wine to fruition. In this journey, Conegliano Valdobbiadene DOCG is still protagonist. It is a journey of new horizons, lands, people and products. This is why GABE had two souls: TENUTE and SELEZIONI." Read more
| Name | Gabe Prosecco Blu Anatra Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 95% Glera, 5% Pinot Bianco |
| Country | Italy |
| Region | Veneto |
| Vendor | Gabe |
| Origin | Treviso |
| Climate | Altitude: 100 m. a.s.l. |
| Soil composition | Clayey soils. |
| Cultivation system | Double inversion |
| Yield per hectare | 180 q. |
| Harvest | End of September. |
| Wine making | White with soft pressing. Primary fermentation: static decanting of the must and fermentation with selected yeasts at a controlled temperature (18 9°C). Left on the fine lees for at least 3 months. |
| Aging | Second fermentation: refermentation in large containers for at least 30-40 days. |
| Allergens | Contains sulphites |