Logo Bernardi Logo Bernardi
  • It
  • Prosecco D.O.C. Treviso Brut

    Prosecco D.O.C. Treviso Brut

    Classification
    Prosecco D.O.C.

    Grape variety
    100% Glera

    Download pdf
    Go back

    VINIFICATION TECHNIQUE

    Harvesting method

    hand picked

    Yield per hectare

    160 q.li

    Harvest period

    20 September to 10 October

    Crushing process

    de-stemming and soft pressing

    Fermentation

    temperature-controlled tanks

    Fermentation length

    10 days

    Aging process

    autoclaves

    Ageing period

    30 days after secondary fermentation

    Bottling

    March onwards

    The bottles are stored in the winery for 1 month after bottling.

    TASTING NOTES

    Colour

    pale straw yellow with a fine and persistent perlage.

    Bouquet

    delicate with a slight fruity aromatic fragrance.

    Palate

    lively, fresh and elegant.

    Serving suggestions

    well suited to accompany a meal. Perhaps best with pasta dishes, poultry and fish.

    Serving temperature

    6-8° C

    Alcohol content

    11,5% vol

    Total acidity

    6,5 gr/l

    Sugar content

    12 gr/l