San Simone
San Simone Cuvée Blanc de Blancs Perlae Naonis Red Edition Brut Millesimato 2023
Other years:
2021| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | Chardonnay, Glera |
| Aging | Re-fermentation in pressurized tanks for about 30 days at a constant temperature between 16-18 °C, until reaching 6 bar of pressure; the mass is then cooled to halt the fermentation and kept at controlled temperature of 8-10 °C for at least 3 months, to encourage natural refinement in contact with the lees. At the end of this phase it is followed by filtration and isobaric bottling. |
| Other years | 2021 |
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: 85
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 Cuvée Blanc de Blancs Perlae Naonis Red Edition Brut Millesimato 2023 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | Chardonnay, Glera |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | San Simone |
| Origin | Western part of Friuli region, in the center of Prosecco Doc area in the municipalities of Pasiano and Porcia |
| Soil composition | Alluvial soil, calcareous, rich of limestone and clay. |
| Cultivation system | Guyot |
| Plants per hectare | 3500 |
| Yield per hectare | 100 q. |
| Harvest | I-III week of September. |
| Fermentation temperature | 16 8 °C |
| Wine making | Destemming, gentle pressing, racking, decanting and fermentation in stainless steel tanks for 8 0 days at a controlled temperature (16 8 °C), aging in stainless steel tanks waiting for the sparkling process. |
| Aging | Re-fermentation in pressurized tanks for about 30 days at a constant temperature between 16 8 °C, until reaching 6 bar of pressure; the mass is then cooled to halt the fermentation and kept at controlled temperature of 8 0 °C for at least 3 months, to encourage natural refinement in contact with the lees. At the end of this phase it is followed by filtration and isobaric bottling. |
| Allergens | Contains sulphites |
