Dany VISENTIN
origin - collaboration with cantina Bernardi (TV) www.cantinabernardi.it
Prosecco Doc Millesimato Brut 0,75 L
Spumante rosé 0,75 L
Production area: Alta Marca Trevigiana.
Vineyards altitude: 200/300 m. s.l.m.
Vine variety: Glera 100%.
Yield per hectare: 18 t.
Grape harvest: manual.
Wine making: soft pressing of the grapes and fermentation of the musts at low temperatures in steel tanks.
Sparkling process: re-fermentation in autoclave at a temperature of 15° C.
Pressure: 5 bar.
Perlage: fine and persistent.
Alcohol: 11% vol.
Residual sugar: 10 g/l.
Food combinations: particularly suitable as
aperitif; you can perfectly combine with low
fat appetizers, with fish and light first courses.
Service temperature: 6-8° C.
Preservation: in a fresh place and repaired
from the light.
SPUMANTIZZATO DALLA CANTINA BERNARDI S.N.C.
REFRONTOLO - ITALIA www.cantinabernardi.it
Production area: Alta Marca Trevigiana.
Vineyards altitude: 50/100 m. s.l.m.
Vine variety: red grapes varieties.
Yield per hectare: 12 t.
Grape harvest: manual.
Wine making: in white, immediate
separation of the peels, soft pressing of the
grapes and fermentation of the musts at low
temperatures in steel tanks.
Sparkling process: re-fermentation in
autoclave at a temperature of 15° C.
Pressure: 5 bar.
Perlage: fine and persistent.
Alcohol: 11,5% vol.
Residual sugar: 11 g/l.
Food combinations: particularly suitable as
aperitif or with starters of fish.
Service temperature: 8° C.
Preservation: in a fresh place and repaired
from the light.
SPUMANTIZZATO DALLA CANTINA BERNARDI S.N.C.
REFRONTOLO - ITALIA www.cantinabernardi.it
Production area: Alta Marca Trevigiana.
Vineyards altitude: 200/300 m. s.l.m.
Vine variety: Glera 100%.
Yield per hectare: 18 t.
Grape harvest: manual.
Wine making: soft pressing of the grapes and fermentation of the musts at low temperatures in steel tanks.
Sparkling process: re-fermentation in autoclave at a temperature of 15° C.
Pressure: 5 bar.
Perlage: fine and persistent.
Alcohol: 11% vol.
Residual sugar: 10 g/l.
Food combinations: particularly suitable as
aperitif; you can perfectly combine with low
fat appetizers, with fish and light first courses.
Service temperature: 6-8° C.
Preservation: in a fresh place and repaired
from the light.
SPUMANTIZZATO DALLA CANTINA BERNARDI S.N.C.
REFRONTOLO - ITALIA www.cantinabernardi.it