• San Simone Perlae Prosecco Zero Dosage Millesimato 2023
  • San Simone Perlae Prosecco Zero Dosage Millesimato 2023
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San Simone Veneto

San Simone

San Simone Perlae Prosecco Zero Dosage Millesimato 2023

White charmat method sparkling wine pas dosé

  • San Simone Perlae Prosecco Zero Dosage Millesimato 2023
  • San Simone Perlae Prosecco Zero Dosage Millesimato 2023
1 2
顯示更多
San Simone Veneto
HKD167.00
HKD167.00
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品名 Prosecco DOC
酒瓶尺寸 0,75 l
酒精度 11.5% 按體積
产区 Veneto (Italy)
葡萄品种 90% Glera, 10% Chardonnay
陈酿 Second fermentation in pressurized tanks for about 30 days at controlled temperature 14-16°C until reaching 6 bars of pressure; the mass is then cooled to halt the fermentation and kept at a regulated temperature of 8-10 ° C for at least 3-4 months, to encourage the natural refinement in contact with the yeast deposited at the bottom of the autoclave; at the end of this phase, it follows filtration and isobaric bottling.
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描述

An out of the ordinary Prosecco. To be appreciated for its distinct traceability to its grape variety. This Prosecco DOC comes from the Glera vineyards located in Azzano Decimo in shallow calcareous clayey soils. We wanted to keep it natural, Zero Dosage: Prosecco without residual sugar.

詳細資訊

Perlage

珍珠泡沫

Fine bubbles with persistent and creamy foam.

Profumo

香水

It has a complexity of inviting and ample fruity aromas, intense citrus character, green apple, and lime zest.

Colore

顏色

Intense straw-yellow with greenish reflections.

Gusto

味道

Fresh, harmonious, pleasantly fruity, reminiscent of white peach sprinkled with lemon. Good length and balance, doesn’t seem harsh despite the lack of dosage. Long and dry finish.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

Charmat Method Sparkling Wines

搭配

Excellent as an aperitif and also as a complete food wine. Ideal to accompany shellfish and fatty fishes. It pairs splendidly with sushi and sashimi.

Starters
Fish
Cheese
White fish
Sushi

製造商
San Simone
來自這個酒莊
  • 創業年份: 1915
  • 釀酒師: Antonio Brait, Antonio Brisotto
  • 生產的瓶子: 900.000
  • 公頃: 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. 閱讀更多
生產區域: Friuli-Venezia Giulia
Friuli-Venezia Giulia
San Simone

名称 San Simone Perlae Prosecco Zero Dosage Millesimato 2023
类型 White charmat method sparkling wine pas dosé
葡萄酒名称 Prosecco DOC
年份 2023
容量 0,75 l
酒精度 11.5% 按體積
葡萄品种 90% Glera, 10% Chardonnay
国家 Italy
产地 Veneto
供应商 San Simone
产地 Western part of Friuli region, in the center of Prosecco Doc area, in the municipality of Azzano Decimo
土壤成分 Alluvial soil, calcareous, rich in limestone and clay.
栽培系统 Double guyot training system.
每公顷产量 120 q.
收获 II week of September.
酿酒工艺 Crushing, destemming and gentle pressing, white fermentation for 8- 10 days in stainless steel tanks thermocontrolled (16 8 °C), aging in stainless steel vats waiting for the sparkling process.
陈酿 Second fermentation in pressurized tanks for about 30 days at controlled temperature 14 6°C until reaching 6 bars of pressure; the mass is then cooled to halt the fermentation and kept at a regulated temperature of 8 0 ° C for at least 3-4 months, to encourage the natural refinement in contact with the yeast deposited at the bottom of the autoclave; at the end of this phase, it follows filtration and isobaric bottling.