San Simone
Prosecco Perlae Naonis Gold Edition Brut Millesimato 2024
Regular price
€20,00
Immediate availability
| 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 | Re-fermentation 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 subsequently 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, the wine is filtered and isobaric bottled. |
| Year | 2024 |
| Product name | Prosecco Perlae Naonis Gold Edition Brut Millesimato 2024 |
| Color | Brilliant straw yellow with hints of greenish reflections. |
| Perfume | It has a complexity of inviting and broad fruity aromas, from apple to pear, apricot to citrus, and floral from wisteria and acacia flowers to rose, with a pleasant note of glazed almond on the aftertaste. |
| Taste | Round, creamy, persistent, moderately alcoholic, endowed with freshness and vivacity, a soft savouriness and lively acidity. |
| Pairings | Can be enjoyed throughout the meal, also with savory with a spicy component but is particularly recommended with prosciutto di San Daniele, speck of Sauris and chicory risotto. Suitable for vegetarians and vegans. |
| Region | Friuli-Venezia Giulia |
| Country | Italy |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Starters
Pasta
Fish
Cheese
Poultry
White fish
Vegetarian
Spicy food
Producer
San Simone
From this winery
- Start up year: 1915
- Oenologist: Antonio Brait, Antonio Brisotto
- Bottles produced: 900.000
- Hectares: 65
San Simone was founded in Friuli by a family that has always believed in the extraordinary enological potential of its land and has more than hundred years of experience in wine-making. A family, four generations: a story full of dynamic and resolute characters. These were the talents of our great-grandfather and founder Gino Brisotto, who at the beginning of the last century with our great grandmother Olga, gave the first decisive impulse to the activity later followed by our grandparents, Antonio and Angela with perseverance and confidence to strengthened it.
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
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 Perlae Naonis Gold Edition Brut Millesimato 2024 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | San Simone |
| Origin | In the westernmost part of Friuli and in the centre of the Prosecco DOC area, in the municipalities of Pasiano and Porcia |
| Soil composition | Alluvial soil, rich in limestone, sandy and clayey. |
| Cultivation system | Double Guyot. |
| Plants per hectare | 3500 |
| Yield per hectare | 120 q. |
| Harvest | II-IV week of September |
| Fermentation temperature | 16 8 °C |
| Wine making | Destemming, soft pressing, racking, decanting and fermentation in stainless steel for 8 0 days at controlled temperature (16 8 °C), resting in stainless steel while waiting for the second fermentation. |
| Aging | Re-fermentation 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 subsequently 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, the wine is filtered and isobaric bottled. |
| Allergens | Contains sulphites |