San Simone
Perlae Rosé Prosecco Millesimato 2024
| Denomination | DOC Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 85% Glera, 15% Pinot Nero |
| Aging | Re-fermentation of the cuvée (GleraPinot Noir) in autoclave for about 30 days at a constant temperature of 14-16 °C, until a pressure of 6 bar is reached; the mass is then cooled to stop fermentation and kept at a controlled temperature of 8-10 °C for at least 3 months, so as to favour natural ageing in contact with the yeasts. At the end of this phase, isobaric bottling takes place. |
| Year | 2024 |
| Product name | Perlae Rosé Prosecco Millesimato 2024 |
| Color | Soft pink, silky and luminous. |
| Perfume | Elegant, complex, fresh and fruity, with light notes of blackberry and blueberry, accompanied by a delicate aroma of apple, pear and citrus. |
| Taste | Slender, rich in extract and acidity, with great personality but gentle, reminiscent of berries and citrus. |
| Pairings | Ideal as an aperitif. Excellent with salmon, lobster, scampi, Japanese cuisine. |
| Region | Friuli-Venezia Giulia |
| Country | Italy |
Description
A Charmat method sparkling rosé from Friuli-Venezia Giulia, 11.5% ABV, produced by San Simone. Blend: 85% Glera, 15% Pinot Noir. 0.75L bottle, 2024 vintage. A Prosecco Rosé born from the passion of a family that has believed in the winemaking potential of the Friuli region for over a century. A fine and persistent perlage ensures a clean palate. Elegant, complex, fresh and fruity, with light notes of blackberry and blueberry, accompanied by a delicate aroma of apple, pear, and citrus. A pale pink color, silky and luminous. Lean, rich in extract and acidity, with great personality yet gentle, it recalls berries and citrus.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- 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 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, in the western area of the Grave and in the centre of the Prosecco DOC area, in the municipality of Azzano Decimo |
| Soil composition | Soil of alluvial origin, clay loam and medium limestone. |
| 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 brief soaking in steel vats in contact with the skins. After racking and decanting, primary fermentation begins, strictly controlled. The wine is then racked off to separate the yeasts and rests in steel vats while awaiting the second fermentation. Glera: destemming, soft pressing, racking, decanting and fermentation in stainless steel for 8 0 days at a controlled temperature (16 8 °C), resting in stainless steel while waiting for the mousse to take hold. |
| Aging | Re-fermentation of the cuvée (GleraPinot Noir) in autoclave for about 30 days at a constant temperature of 14 6 °C, until a pressure of 6 bar is reached; the mass is then cooled to stop fermentation and kept at a controlled temperature of 8 0 °C for at least 3 months, so as to favour natural ageing in contact with the yeasts. At the end of this phase, isobaric bottling takes place. |
| Allergens | Contains sulphites |