San Simone
Prosecco Millesimato Perlae Naonis Brut 2023
| Denomination | DOC Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Glera |
| Aging | Refermentation in autoclave (Charmat method) for about 50 days at 14–16 °C; followed by a period at 8–10 °C for at least 3 months for natural maturation in contact with the yeasts; then filtration and isobaric bottling. |
- Origin: Prosecco DOC Millesimato Brut 2023 from Friuli-Venezia Giulia
- Grapes: Made exclusively from Glera grapes, suitable for a vegan diet; alcohol content 11.5%
- Sparkling Process: Refermentation using the Charmat method for 50 days in an autoclave at 14–16 °C
- Aromas: Notes of apple, pear, apricot, citrus and flowers, with a finish of glazed almond
- Pairings: Ideal as an aperitif, with raw seafood, San Daniele ham and radicchio risotto
Description
What kind of wine it is
Prosecco Perlae Naonis Brut by San Simone is a sparkling wine from Friuli-Venezia Giulia made from Glera grapes. It stands out for its fresh and persistent style, characterised by a fine and delicate perlage and a rounded flavour profile, supported by lively acidity and a pleasant savouriness. On the nose, it reveals a clear bouquet with fruity notes of apple, pear, apricot and citrus, enriched by floral hints of wisteria, acacia and rose. The tasting ends with a delightful finish of glazed almond, while the sparkling process using the Charmat method in an autoclave preserves the original aromatic identity of the grape variety.
Where it comes from
This wine originates from the alluvial plain between the municipalities of Azzano Decimo and Porcia, at the heart of the area where San Simone operates. The vineyards grow on alluvial and calcareous soils, with a significant presence of clay. This geological composition encourages even ripening of the bunches: the calcareous matrix gives structure to the palate, while the alluvial nature of the soil enhances the fruity and floral nuances. In the glass, the wine appears a bright brilliant straw yellow with clear greenish highlights, heralding a direct and satisfying taste.
How it is produced
The Glera grapes are harvested in the second half of September and immediately undergo destemming and gentle pressing. The base wine ferments in stainless steel tanks at a controlled temperature for about ten days. The subsequent refermentation in an autoclave continues for fifty days, followed by a lowering of the temperature to halt the process. A three-month rest for natural ageing on the lees enriches the structure, giving the palate a delicate creaminess. This production process shapes a Brut with pronounced flavour tension and a very fine effervescence.
History and Curiosities
Created to celebrate the century-old winemaking tradition of the San Simone family, founded in Friuli in 1915, this Millesimato Prosecco pays homage to the ancient origins of the Glera grape variety. As already documented by Pliny in Roman times, this land is the true cradle of a tradition that today reaches its fourth generation, from the Brisotto cellars in Prata to the estate in Porcia. This multi-award-winning excellence is the result of deep artisanal dedication, aimed at creating bubbles capable of offering the palate a refined creamy freshness.
Awards
-
2023
92/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1915
- Oenologist: Antonio Brait, Antonio Brisotto
- Bottles produced: 900.000
- Hectares: 65
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 Prosecco Millesimato Perlae Naonis Brut 2023 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | San Simone |
| Story | History and Curiosities Created to celebrate the century-old winemaking tradition of the San Simone family, founded in Friuli in 1915, this Millesimato Prosecco pays homage to the ancient origins of the Glera grape variety. As already documented by Pliny in Roman times, this land is the true cradle of a tradition that today reaches its fourth generation, from the Brisotto cellars in Prata to the estate in Porcia. This multi-award-winning excellence is the result of deep artisanal dedication, aimed at creating bubbles capable of offering the palate a refined creamy freshness. |
| Origin | Alluvial plain in the municipalities of Azzano Decimo and Porcia |
| Soil composition | Alluvial, calcareous soil, rich in limestone and clay |
| Cultivation system | Guyot doppio |
| Plants per hectare | 3500 plants per hectare |
| Yield per hectare | 100 quintals per hectare |
| Harvest | Second to fourth week of September |
| Fermentation temperature | 14–16 °C |
| Fermentation | Secondary fermentation in an autoclave for approximately 50 days |
| Production technique | Charmat method (refermentation in autoclave) |
| Wine making | After destemming and gentle pressing, the white wine ferments for about 8–10 days in stainless steel tanks at a controlled temperature (16–18 °C), then rests in steel while awaiting the secondary fermentation. Refermentation takes place in a pressurised tank (Charmat method) for about 50 days at a controlled temperature (14–16 °C) until 6 bar is reached; cooling is applied to halt fermentation and the wine is kept at 8–10 °C for at least 3 months for natural maturation in contact with the lees. This is followed by filtration and isobaric bottling. |
| Aging | Refermentation in autoclave (Charmat method) for about 50 days at 14–16 °C; followed by a period at 8–10 °C for at least 3 months for natural maturation in contact with the yeasts; then filtration and isobaric bottling. |
| Total acidity | 5.4 gr/L |
| Residual sugar | 10.0 gr/L |
| Allergens | Contains sulphites |