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 | Refermentation of the cuvée (Glera + Pinot Nero) in a pressurised tank for about 30 days at a constant temperature between 14–16 °C until reaching 6 bar; the mass is then cooled and kept at 8–10 °C for at least 3 months to encourage natural maturation in contact with the yeasts, followed by isobaric bottling. |
- Blend: Prosecco DOC Rosé Brut 2024 composed of 85% Glera and 15% Pinot Noir, alcohol content 11.5%
- Method: Charmat re-fermentation in autoclave with ageing on the lees for at least 3 months
- Aromas: hints of blackberry and blueberry, with notes of apple, pear and citrus; pale, bright pink colour
- Taste and perlage: fine and persistent bubbles; light, fresh sip with lively acidity
- Pairings and serving: pairs well with sushi, fish and shellfish; serving temperature 6–8 °C
Description
What kind of wine it is
San Simone Perlae Rosé Prosecco is a Brut rosé sparkling wine that harmoniously blends Glera and Pinot Noir. In the glass, it stands out for its fine and persistent perlage, which enhances delicate notes of blackberry, apple and citrus. On the palate, it is slender and elegant, characterised by pronounced freshness and remarkable cleanliness of flavour, offering a satisfying sip that is deeply representative of Prosecco.
Where it comes from
The grapes grow in the vineyards of Azzano Decimo, in Friuli-Venezia Giulia. The soils are of alluvial origin, with a distinctive loam-clay structure and moderate limestone content, providing the vines with the ideal environment to develop clear aromas. This soil composition ensures the wine has a pronounced sense of freshness. San Simone tends these vineyards with meticulous care, enhancing the true vocation of the land in every sip.
How it is produced
The vinification process begins separately for the grapes, with the Pinot Noir undergoing a brief skin maceration in stainless steel to extract its delicate rosé colour. After gentle pressing of the Glera and fermentation at controlled temperature, the base wines are blended to create the final cuvée. The secondary fermentation takes place in an autoclave following the Charmat method, working at low temperatures. Careful ageing on the lees for at least three months enriches the structure, defining the pleasant nuances of wild berries, apple and citrus.
History and Curiosities
Founded in 1915 in Azzano Decimo, the San Simone winery has expressed the deep winemaking vocation of Friuli for over a century. The Perlae Rosé Prosecco Millesimato 2024 is the refined result of this heritage, born from the harmony between Glera and Pinot Nero grapes. The careful application of the Charmat Method, combined with ageing on the lees for at least three months, enriches its organoleptic profile, revealing notes of berries and citrus fruits. This attention to detail results in an elegant glass, characterised by a fine and persistent perlage that imparts a pleasant and prolonged freshness on the palate.
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 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 |
| Story | History and Curiosities Founded in 1915 in Azzano Decimo, the San Simone winery has expressed the deep winemaking vocation of Friuli for over a century. The Perlae Rosé Prosecco Millesimato 2024 is the refined result of this heritage, born from the harmony between Glera and Pinot Nero grapes. The careful application of the Charmat Method, combined with ageing on the lees for at least three months, enriches its organoleptic profile, revealing notes of berries and citrus fruits. This attention to detail results in an elegant glass, characterised by a fine and persistent perlage that imparts a pleasant and prolonged freshness on the palate. |
| Origin | Friuli-Venezia Giulia, in the western area of the Grave and at the centre of the Prosecco DOC, in the municipality of Azzano Decimo (PN) |
| Soil composition | Soil of alluvial origin, clay loam and moderately calcareous |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Harvest | Pinot Nero: I/II settimana di settembre; Glera: II/III settimana di settembre |
| Fermentation temperature | 16–18 °C (fermentation in steel); 14–16 °C (refermentation in autoclave) |
| Fermentation | Approximately 30 days |
| Production technique | Metodo Charmat (rifermentazione in autoclave) |
| Wine making | Pinot Nero: destemming and a brief period in stainless steel vats in contact with the skins. After racking and settling, the primary fermentation begins under strict control. The wine is then racked again to separate the yeasts and rests in stainless steel containers awaiting the prise de mousse. Glera: destemming, gentle pressing, racking, settling and fermentation in stainless steel for 8 0 days at a controlled temperature (16 8 °C), resting in stainless steel awaiting the prise de mousse. |
| Aging | Refermentation of the cuvée (Glera + Pinot Nero) in a pressurised tank for about 30 days at a constant temperature between 14–16 °C until reaching 6 bar; the mass is then cooled and kept at 8–10 °C for at least 3 months to encourage natural maturation in contact with the yeasts, followed by isobaric bottling. |
| Allergens | Contains sulphites |