Prosecco Doc Treviso Brut

Production area:

produced with the best Glera grapes of the vineyards located in province of Treviso.

Terrain:

morainic origin and clayey.

Vineyard:

the form of cultivation is Guyot and Sylvoz. The number of vines per hectare is form 3500 to 4000.

Vinification system:

white vinification. First fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.

Chemical characteristics:

• Effective alcohol level: % vol. 11.00 +/- 0.80
• Sugar: g/l 10.00 ± 1.00
• Total acidity: g/l 5.70 ± 0.50

Physical characteristics:

• Aphrometric pressure, bar at 20°C: 5.00 ± 1.50

Organoleptic characteristics

• Bubbles: rightly evanescent, with a fine and persistent perlage.
• Colour: pale straw yellow with greenish highlights
• Aroma: intense, fruity with rich scent of apple, lemon and grapefruit. It has pronounced aroma of wisteria in bloom and acacia flowers.
• Flavuor: it has a pleasantly acidity, fresh flavour. Full-bodied, it has a pleasant and harmonius taste characteristic.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: excellent for aperitif as well as commendable choice for any important accasion.
• Serving temperature: at 6 - 8 ° C.
• Storage: Store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 45 boxes with 12 bottles each (9 boxes for layer); 95 boxes with 6 bottles each (19 boxes for layer).