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"PERLO" VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA BRUT

Regular price €13,00 EUR
Regular price Sale price €13,00 EUR
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"Perlo" is produced by the Fasol Menin winery with grapes from vineyards located in the hills that enjoy perfect sun exposure and a pleasant breeze during the day.

Here is "Perlo", the extra brut Prosecco, perfect for those who love a fresh, harmonious but also complex drink.

This Prosecco Extra Brut is crystalline, straw yellow in color, the perlage in the glass is fine and persistent. It releases fruity notes of apple, pear and white peach combined with floral scents of orange blossom and jasmine framed by light mineral sensations. On the palate it is dry with a pleasant freshness that recalls the drink, the perlage is confirmed as fine and delicate. The wine is balanced with a nice final persistence. Given its freshness and minerality , it can be paired with classic seafood, fatty fish and white meats.

Sensory description:

Crystalline, straw yellow in color, the perlage in the glass is fine and persistent. It releases fruity notes of apple, pear and white peach combined with floral scents of orange blossom and jasmine framed by light mineral sensations. On the palate it is dry with a pleasant freshness that recalls the drink, the perlage is confirmed as fine and delicate. The wine is balanced with a nice final persistence.

Technical and organoleptic characteristics

Denomination : Valdobbiadene Prosecco
Superiore DOCG

Type : Charmat method sparkling wine - Extra Brut

Grape variety : Glera 100%, known as Prosecco.

Vineyards : Valdobbiadene

Altitude : 150-200 m asl

Soil : Loose and clay on moraine soil a
low fertility.

Position : Hill on the south side.

Climate : Continental - average annual rainfall of
1250 mm.

Plant : Sylvoz, Capuccina.

Density : 2,500 per hectare.

Yield : Maximum 135 quintals per hectare.

Harvest : September 10 - 25.

Vinification : Soft pressing in a pneumatic press, sedimentation of the must and fermentation at a controlled temperature with inoculation of selected yeasts. Aging in steel barrels for at least 4 months.

Second fermentation : Charmat method for 30 days in autoclave.

Alcohol: 12% Vol.

Total acidity : 5.5 gr / lt.

Sugar residue : 0.5 gr / lt.

Sensory profile : With lower sugar residues it maintains a fresh and mineral aroma and rich in mineral scents.

Pairings : Excellent as an aperitif but also in combination with fish dishes. Ideal accompaniment for all delicate dishes.

Serving temperature : from 6 ° to 8 ° degrees.

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