Prosecco - V8 - Berto prosecco doc brut Format: Glass bottle 75cl, 1.5lt Prosecco - V8 - Berto prosecco doc brut - Data sheet Grapes: GleraGrape yield: About 180 qli/haOrigin: South Eastern VenetoAltitude: 30-40 metres above sea levelBreeding method: Double inverted and free cordPlanting density: 3,600 - 4,000 plants per hectareSparkling: Minimum 30 days with Martinotti methodVintage: NVAnalytical data: Alcohol 11% vol - Acidity 5.8 g/l - Sugars 8 g/lLongevity: 18/24 monthsLand: The terroir is a moderately deep loamy-clayey and alkaline soil, typical and characteristic of the Veneto plain. It rests on a very ancient layer -a paleosol- called 'caranto'. The climate is generally temperate and humid thanks to the proximity of the sea, but there are strong temperature excursions due to the alternation of cool (Bora) and hot-humid (Scirocco) winds.Vinification: After harvesting, the grapes are crushed and subjected to soft pressing using pneumatic presses with fast 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 frothing takes place using the Martinotti method.Tasting: It is pale straw yellow, with just hints of greenish reflections. Once poured, a dense and persistent crown of mousse reveals floral and fruity fragrances, including characteristic acacia flowers and rennet apple. In the mouth, the fine perlage melts into a pleasantly creamy sensation. Great freshness and a pleasant acidity in the finish, inviting one to repeat the tasting.Combinations: Prosecco brut surprises with frying. A glass and a 'cuoppo' of fish, but not only. Breaded mozzarella, crocchè, arancini. Find out more: To find out more about Sicilian wines, products Torrisis and the culinary traditions of Sicily, we recommend you visit our blog, full of interesting and overwhelming articles recounting its many facets. In the section recipes You will also find a wide variety of quick and easy cooking tips, as well as lots of ideas and useful advice on how to make the best use of our products in the kitchen and how to ensure that you create excellent dishes.
