• San Simone Prosecco Millesimato Perlae Naonis Brut 2023
  • San Simone Prosecco Millesimato Perlae Naonis Brut 2023
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San Simone Friuli-Venezia Giulia

San Simone

San Simone Prosecco Millesimato Perlae Naonis Brut 2023

White charmat method sparkling wine brut

  • San Simone Prosecco Millesimato Perlae Naonis Brut 2023
  • San Simone Prosecco Millesimato Perlae Naonis Brut 2023
1 2
顯示更多
San Simone Friuli-Venezia Giulia
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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 Friuli-Venezia Giulia (Italy)
葡萄品种 100% Glera
陈酿 Re-fermentation in pressurized tanks for about 30 days at controlled temperature (14-16 °C) until reaching 6 bar of pressure; the mass is then cooled to halt the fermentation and kept at a controlled temperature of 8- 10 °C for at least 3 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

This Millesimato was born to celebrate 35 years of Prosecco production and to remember, as witnessed already in Roman times by Plinio, the Friulian origins of the vine: in the municipality of Prosecco, near Trieste, from where it spread further throughout the region Friuli and Veneto.

獎項

  • 2023

    92

    /100

    One of the most prestigious wine guides in Italy.

1 1

詳細資訊

Perlage

珍珠泡沫

Fine, delicate and persistent.

Profumo

香水

A complex fruity fragrance, inviting and spacious, from apples to pear, from apricots to citrus fruits and floral fragrances like wisteria and acacia with rose, with a pleasant aftertaste of glazed almonds.

Colore

顏色

Pale straw-yellow with greenish hints.

Gusto

味道

Round, creamy, persistent, moderately alcoholic with freshness and vivacity, a soft flavor and lively acidity.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

Charmat Method Sparkling Wines

搭配

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, risotto with radicchio. Suitable for vegetarians and vegans.

Starters
Fish
Cheese
Vegetarian
Spicy food

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 Prosecco Millesimato Perlae Naonis Brut 2023
类型 White charmat method sparkling wine brut
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 100% Glera
国家 Italy
产地 Friuli-Venezia Giulia
供应商 San Simone
产地 Western part of Friuli region, in the center of Prosecco Doc area in the municipalities of Pasiano and Porcia
土壤成分 Alluvial soil, calcareous, rich of limestone and clay.
栽培系统 Double Guyot.
每公顷产量 120 q.
收获 II-IV week of September.
酿酒工艺 Crushing, destemming and gentle pressing, white fermentation for 10 days in stainless steel tanks thermocontrolled (16 8°C), aging in stainless steel vats waiting for the sparkling process.
陈酿 Re-fermentation in pressurized tanks for about 30 days at controlled temperature (14 6 °C) until reaching 6 bar of pressure; the mass is then cooled to halt the fermentation and kept at a controlled temperature of 8- 10 °C for at least 3 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.