origin - collaboration with cantina Bernardi (TV) www.cantinabernardi.it

Prosecco Doc Millesimato Brut 0,75 L   

PDMB01
RSB02
painting color
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 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

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