Garbèl_Brut_Prosecco_Trevisowine_Aruba

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Product Description

Origine of name In the ancient local dialect, when referring to wine, means dry and crisp, pleasantly tart.
Classification Denominazione di Origine Controllata (DOC)

Sensory profile Presentation: Straw yellow. Creamy mousse and delicate, persistent cascade of bubbles.
Nose: Very ample and generous, releasing notes of ripe fruit, such as pear, yellow apple, and melon. Superb balance and finesse complement crisp, refreshing aromas.

Palate
Pleasantly tart and full-flavoured, with a crisp fruitiness. Admirable fullness, balance, and length, closely mirroring the aromatics of the nose.

Food recommendations Ideal as an aperitif and for celebratory toasts, accompanied by any kind of appetiser or snacks.
Serving temperature Chill to 7-8° C.
Serving glass White wine glass, medium-wide. Avoid using tall, slender flutes: while they maximize enjoyment of the bead, they inhibit release of the wine’s bouquet.

Cellaring Store away from heat and light, but not in the refrigerator.

Climate Temperate with cold winters and hot, but not humid, summers. Average rainfall: 250 mm, with maximums in June and November and minimums in January and August.

Style Sparkling

Grape varieties Glera

Growing area of majority of grapes Hilly area of the province of Treviso

Average vineyard altitude 150 – 200 m.

Vinification
Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19°C) with cultured yeasts. Maturation in contact with fine lees in stainless steel for three months.

Second fermentation
Metodo Italiano” in steel pressure tanks.Second fermentation temperature: 15-17°C. Cold tartrate stabilisation (-4°C) Tight filtration before bottling to remove spent
yeast from sparkling wine.

Additional Information

Wine Information

Training system Sylvoz, Double Archer Vine density 2,500 -3,000 vines/hectare Yield Maximum 180 quintals per hectare Harvest period September 20 – October 10

Cycle length

Approx. 40 days.

Alcohol percentage

11%

Sugar

12-13 g/l

Total acidity

6 g/l

pH

3.20