Berto Prosecco DOC Brut
Elegant, fruity, harmonious prosecco in its driest version, an ideal wine for a fried fish or a gourmet pizza. Sparkling wine created with the Martinotti method, Brut is the prosecco with the lowest residual sugar, making it suitable for any sweet or savory occasion.
Sparkling with the Martinotti method. Minimum 30 days of fermentation.
After the harvest, the grapes are pressed and subjected to soft pressing with pneumatic presses and quick separation of the must from the skins. Fermentation takes place at a controlled temperature (15-16 ° C). The wine is then placed in steel autoclaves where the sparkling process takes place with the Martinotti method.
ORIENTATION South-East Veneto
ALTITUDE 30–40 meters above sea level
SOIL Moderately deep and alkaline silt-clay
ALCOHOL CONTENT 11%