San Simone
Perlae Prosecco Zero Dosage Millesimato 2023
| Denomination | DOC Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 90% Glera, 10% Chardonnay |
| Aging | Refermentation in a pressurised tank for about 30 days at a constant temperature between 14–16 °C until 6 bar is reached; then cooling to halt fermentation and maintaining at 8–10 °C for 3–4 months to encourage natural maturation in contact with the yeasts; finally filtration and isobaric bottling. |
- Brut Nature Style: Zero dosage, dry and essential, with no residual sugars
- Grape Variety and Vintage: 90% Glera, 10% Chardonnay; 2023 harvest, 0.75 l bottle
- Fruity Aromas: Green apple, peach and lime zest, a broad and inviting bouquet
- Palate and Finish: Fresh, harmonious, lively acidity and savouriness; persistent and dry finish
- Method and Pairings: Martinotti method; ideal as an aperitif with sushi, shellfish and cheeses
Description
What kind of wine is it
Perlae Prosecco Zero Dosage Brut Nature by San Simone is a white sparkling wine created from a blend of Glera and Chardonnay. Expressed in the Brut Nature zero dosage style, it offers a pure, sugar-free sip that enhances the true character of the fruit. In the glass, it displays an intense straw yellow colour with greenish highlights and a fine, creamy perlage. The bouquet is broad and inviting, marked by clear aromas of green apple, peach and lime zest. On the palate, it is fresh and harmonious: lively acidity intertwines with excellent savouriness, leading the tasting towards a long, dry finish.
Where does it come from
The grapes are grown in Azzano Decimo, in the westernmost part of Friuli, a prime winegrowing area for Prosecco. The vines are trained using the double Guyot system, which ensures balanced plant development and the highest quality bunches. The soil, of alluvial origin and rich in limestone, features well-balanced sandy and clay components. This specific geological matrix profoundly shapes the organoleptic profile of the fruit, giving the wine its unmistakable freshness and savoury texture that brilliantly supports its entire flavour structure.
How is it produced
Harvesting takes place in the second week of September, followed by gentle destemming and soft pressing. The must undergoes its first fermentation in stainless steel at a controlled temperature. The sparkling process continues with the Charmat method, involving a secondary fermentation in a pressurised tank lasting about thirty days. Once the optimal pressure is reached, a drop in temperature halts fermentation, initiating a maturation on the lees for three or four months. This measured rest enriches the wine's structure, completing its profile before the final isobaric bottling, which guarantees intact effervescence.
History and Curiosities
The Perlae Prosecco Zero Dosage Millesimato 2023 reflects the soul of the San Simone winery, a family-run business that has been passing down its oenological passion for four generations since 1915. Produced with grapes grown in Azzano Decimo, in the heart of the Prosecco DOC, this elegant Brut Nature sparkling wine enhances the authentic purity of the Friulian territory. The strict application of the Charmat method and the choice of zero dosage offer an essential sip, free from residual sugars, for a genuine tasting experience that captivates from the very first glass.
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 Perlae Prosecco Zero Dosage Millesimato 2023 |
|---|---|
| Type | White charmat method sparkling wine pas dosé |
| Denomination | Prosecco DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 90% Glera, 10% Chardonnay |
| Country | Italy |
| Region | Veneto |
| Vendor | San Simone |
| Story | History and Curiosities The Perlae Prosecco Zero Dosage Millesimato 2023 reflects the soul of the San Simone winery, a family-run business that has been passing down its oenological passion for four generations since 1915. Produced with grapes grown in Azzano Decimo, in the heart of the Prosecco DOC, this elegant Brut Nature sparkling wine enhances the authentic purity of the Friulian territory. The strict application of the Charmat method and the choice of zero dosage offer an essential sip, free from residual sugars, for a genuine tasting experience that captivates from the very first glass. |
| Origin | Westernmost part of Friuli, in the municipality of Azzano Decimo, in the centre of the Prosecco DOC |
| Soil composition | Alluvial soil, rich in limestone, sandy and clayey |
| Cultivation system | Double Guyot |
| Plants per hectare | 3500 |
| Yield per hectare | 120 quintals per hectare |
| Harvest | Second week of September |
| Fermentation temperature | 16–18 °C (fermentation), 14–16 °C (refermentation) |
| Fermentation | 8–10 days of fermentation; approximately 30 days of refermentation in an autoclave |
| Production technique | Charmat method (tank method) |
| Wine making | Destemming, gentle pressing, racking, decantation and fermentation in stainless steel for 8–10 days at a controlled temperature (16–18 °C), resting in stainless steel while awaiting the prise de mousse; refermentation in autoclave (Charmat method) for about 30 days at 14–16 °C up to 6 bar, cooling to halt fermentation, maturation at 8–10 °C for 3–4 months in contact with the lees, then filtration and isobaric bottling. |
| Aging | Refermentation in a pressurised tank for about 30 days at a constant temperature between 14–16 °C until 6 bar is reached; then cooling to halt fermentation and maintaining at 8–10 °C for 3–4 months to encourage natural maturation in contact with the yeasts; finally filtration and isobaric bottling. |
| Allergens | Contains sulphites |