San Simone
San Simone Perlae Rosè Prosecco Millesimato 2024
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| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 85% Glera, 15% Pinot Nero |
| Aging | Second fermentation of the cuvée (GleraPinot Noir) in pressurized tanks for about 30 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 3 months, to favor the natural contact with the yeast deposited at the bottom of the autoclave; followed by racking, refrigeration and filtration before the isobaric bottling. |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Starters
Fish
Shellfish
Cheese
Oily fish
White fish
Sushi
Producer
San Simone
From this winery
- Start up year: 1915
- Oenologist: Antonio Brait, Antonio Brisotto
- Bottles produced: 900.000
- Hectares: 65
San Simone was founded in Friuli by a family that has always believed in the extraordinary enological potential of its land and has more than hundred years of experience in wine-making. A family, four generations: a story full of dynamic and resolute characters. These were the talents of our great-grandfather and founder Gino Brisotto, who at the beginning of the last century with our great grandmother Olga, gave the first decisive impulse to the activity later followed by our grandparents, Antonio and Angela with perseverance and confidence to strengthened it.
Later on handed over to our parents, Gino and Liviana convinced that to grow and improve we must always be open to change, which gave birth to a new production project: San Simone. An adventure that started from the historical Brisotto cellars, in Prata and later shifted to the new premises in Porcia, where the company accelerated its pace on the road to quality. This project aims to handle with care even a minimum detail, from the vineyard to the bottle.
At the Concours Mondial Bruxelles, our Prosecco Doc Brut Millesimato Perlae Naonis 2021 was awarded the Gold Medal. Read more
Later on handed over to our parents, Gino and Liviana convinced that to grow and improve we must always be open to change, which gave birth to a new production project: San Simone. An adventure that started from the historical Brisotto cellars, in Prata and later shifted to the new premises in Porcia, where the company accelerated its pace on the road to quality. This project aims to handle with care even a minimum detail, from the vineyard to the bottle.
At the Concours Mondial Bruxelles, our Prosecco Doc Brut Millesimato Perlae Naonis 2021 was awarded the Gold Medal. Read more
| Name | San Simone Perlae Rosè Prosecco Millesimato 2024 |
|---|---|
| Type | Rosé charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 85% Glera, 15% Pinot Nero |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | San Simone |
| Origin | Friuli Venezia Giulia, western part of Grave and in the heart of Doc Prosecco, in the municipality of Azzano Decimo |
| Soil composition | Alluvial soil, loose clayey and moderately calcareous. |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Harvest | Pinot Nero I/II week of September, Glera II/III week of September. |
| Wine making | Pinot Nero: 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 waiting for the second fermentation. Glera: destemming and gentle pressing, white fermentation for 10 days in stainless steel tanks thermo-controlled (16 8 °C), aging in stainless steel vats waiting for the sparkling process. |
| Aging | Second fermentation of the cuvée (GleraPinot Noir) in pressurized tanks for about 30 days at controlled temperature (14 6 °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 0 °C for at least 3 months, to favor the natural contact with the yeast deposited at the bottom of the autoclave; followed by racking, refrigeration and filtration before the isobaric bottling. |
| Allergens | Contains sulphites |