PROSECCO DOC TREVISO
Prosecco della Marca Trevigiana
The aperitivo is an Italian tradition enjoyed all around the world. The method of spumantizzazione for this Prosecco – the process by which the wine becomes sparkling - is all Italian, too. Bortolomiol, faithful as ever to their local area, wanted this fresh and highly enjoyable Prosecco Doc to be grown in the new Doc Treviso zone. This is the most common type of Prosecco and best known for dinking between meals. It’s perfect with snacks, and for drinking among friends.
With this simple, highly drinkable wine, Bortolomiol shows off all their sparkling winemaking skill. Despite not using the best quality grapes the result is still convincing and inside its rustic nature we find all the pleasure of Glera grapes (formally known as Prosecco). Excellent with both meat and fish-based savoury snacks, it is also good with spit roasted meat, especially chicken. (Tasting & text by Michele Bressan)
| TECHNICAL INFORMATION | |
|---|---|
| AREA OF ORIGIN |
The Veneto |
| VARIETAL | Glera (formally known as Prosecco) |
| TRAINING SYSTEM |
Sylvoz |
| HARVEST PERIOD | From 10 september to 20 september |
| YIELD IN KG OF GRAPES PER HA. |
15.000 kg |
| WINEMAKING | Off skins by gentle pressing |
| PRIMARY FERMENTATION | Controlled temperature with selected yeasts |
| FOAMING |
10 - 20 days |
| FINING | From 1 to 2 months |
| ANALYTICAL FEATURES | |
|---|---|
| ALCOHOL | 11 % Vol. |
| SUGAR RESIDUE | 15,00 g/l |
| TOTAL ACIDITY | 6,00 g/l |
| ORGANOLEPTIC FEATURES | |
|---|---|
| COLOUR | Pale yellow |
| PERLAGE | Fine and persistant |
| BOUQUET |
Fine, fruity and well-balanced |
| TASTE |
Soft, well-balanced and velvety |
| SERVING TEMPERATURE | 6 - 8 °C |
| SPARKLING WINEMAKING METHOD | Martinotti - Charmat |
| AVAILABLE SIZES | |
|---|---|
| BOTTLE 0,75 L |
|
