San Simone
Prosecco Perlae Naonis Gold Edition Brut Millesimato 2023
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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 | Second 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. |
| 年份 | 2023 |
| 产品名称 | Prosecco Perlae Naonis Gold Edition Brut Millesimato 2023 |
| 顏色 | Pale straw-yellow with greenish hints. |
| 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 note of glazed almonds aftertaste. |
| 味道 | Round, creamy, persistent, moderately alcoholic with freshness and vivacity, a soft flavor and lively acidity. |
| 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 and chicory risotto. Suitable for vegetarians and vegans. |
| 区域 | Friuli-Venezia Giulia |
| 国家 | Italy |
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
03 - 05 years
搭配
Starters
Fish
Cheese
White fish
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
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
| 名称 | San Simone Prosecco Perlae Naonis Gold Edition Brut Millesimato 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. |
| 发酵温度 | 16 8 °C |
| 酿酒工艺 | Crushing, destemming and gentle pressing, white fermentation for 10 days in stainless steel tanks thermo- controlled (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 bar of pressure; the mass is then cooled to halt the fermentation and kept at a controlled temperature of 8 0 °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. |