BERTO. Prosecco DOC Brut

Prosecco DOC

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.

Type

Spumante

Grapes

GLERA

Vineyards

South-East Veneto

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Grapes

Glera

Vineyards

South-eastern Veneto

Training

Free cordon and double overturned training.

Density

3600-4000 trees/hectare

Yeld

about 180 quintals/hectare

Aging

Sparkling with the Martinotti method. Minimum 30 days of fermentation.

Aging Potential

1 year

Clayey loamy, moderately deep, alkaline soils, with deep accumulation of carbonates (caranto); humid temperate climate due to the proximity of the sea, the flat lay and wind exposure. Strong thermal excursions and alternation of cool winds (Bora) with hot and humid winds (Scirocco).

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.

infosheet_berto_prosecco_brut_doc_v8.pdfpdf - 1.8 MBDownload

Berto_Label.pdfpdf - 1.13 MBDownload

Berto_Bottleshot.pdfpdf - 9.73 MBDownload

Color

It has a pale straw yellow color, with hints of greenish reflections.

Bouquet

Once poured, a dense and persistent crown of foam reveals floral and fruity fragrances, including the characteristic acacia flowers and rennet apple. In the mouth, the fine perlage melts into a pleasantly creamy sensation.