"PERLO" VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA BRUT

AWARDS 2022

Bronze Medal Decanter World Wine Awards 2022
Bronze Medal London Wine Competition 2022

DESCRIPTION
"Perlo" is produced by the Fasol Menin winery with grapes from vineyards located on the hills which 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.

SENSORY DESCRIPTION
Crystal clear, straw yellow in colour, 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 drinking, the perlage is reconfirmed as fine and delicate. The wine is balanced with a nice final persistence.

TECHNICAL AND ORGANOLEPTIC CHARACTERISTICS

Appellation : 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 low fertility morainic soil.
Position : Hill on the southern slope.
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 pneumatic press, sedimentation of the must and fermentation at controlled temperature with inoculation of selected yeasts. Aging in steel barrels for at least 4 months.

SECOND FERMENTATION
Charmat method for 30 days in an autoclave.

Alcohol: 12% Vol.
Total acidity : 5.5 g/lt.
Residual sugar : 0,5 gr/lt.

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

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

Serving temperature : from 6° to 8° degrees.