Glera and Pinot, two top-class grapes that come together in a Prosecco that tastes of rose blossom and red fruits, spring in a glass
Excellent as an aperitif, it is a wine to be enjoyed throughout the meal, it goes with cold light dishes, such as a plate of semi-mature cured ham. It pairs very well with risotto, with fish based main courses or white meats.
85% Glera (prosecco), 15% Pinot Noir
Sparkling process in autoclave with martinotti method for at least 60 days
South-East Veneto, Tenuta Sant’Anna
Harvested grapes are de-stemmed and crushed gently. The must obtained is transferred to steel vats where fermentation takes place at controlled temperatures. Then the so-called ‘charmat method’ of making sparkling wine begins: a selection of yeasts is used to trigger a secondary fermentation which lasts at least 60 days. Fermentation is stopped by raising the temperature when the desired residual sugar is obtained in the tank. The style is Brut with 8 g/L residual sugar.
ALTITUDE 30–40 meters above sea level
TYPE OF PLANTING Sustainable Farming
SOIL Lime-clay, moderately deep and alkaline
TYPE OF CULTIVATION Glera - Free cordon and double arched cane, Pinot Nero - Guyot
ALCOHOL CONTENT 11%