San Simone – Prosecco D.O.C. Brut Millesimato – Perlae Naonis – Sparkling Line – Avvenice

San Simone – Friulan Wines since 1915

“Wine making is an art in itself but not just any kind of art. It is an art which does not require only know-how but also loads of passion, love, sacrifice, patience, sensitivity and fantasy. It is essential to have a solid tradition and strong enological culture. This art cannot be merely learned, it is something innate. It is an emotion, and like everything that springs from the heart, it becomes a light for the mind, a scent and an enthusiasm for the life through the transformation of the grapes into wine.”

Classic Line

It represents the spearhead of the San Simone production. The richest grapes are selected with the aim of achieving the highest level of typicality, elegance and concentration possible. We prefer steel for the fermentation and maturation of our wines, but in the last twenty years, for some varieties, we wanted to experiment with the small barrel as an instrument to enhance the characteristics of the fruit and the territory. The barrique therefore as a means not to add and cover but possibly to take off, as a discreet and silent actor.

San Simone – Prosecco D.O.C. Brut Millesimato – Perlae Naonis – Sparkling Line

This Millesimato is born to celebrate our first Prosecco Doc and to remember, as already proven in Roman times by Pliny, the Friulian origins of the vine: in the municipality of Prosecco, near Trieste, from where it spread later in the whole region and in Veneto.

Production Zone

Plain of alluvial origin, in the municipalities of Azzano Decimo and Porcia.

Variety

100% Glera (Prosecco).

Vineyards

Guyot double training system, 3,500 plants per hectare, yield 100 ql / Ha.

Harvest Period

II / IV week of September.

Winemaking

Destemming, soft pressing, racking, decanting and fermentation in steel for 8-10 days at controlled temperature (16-18° C), resting in steel awaiting frothing.

Sparkling

Refermentation in autoclave for about 50 days at a constant temperature between 14-16 ° C, until reaching 6 bar of pressure; the mass is then cooled to stop fermentation and maintained at a controlled temperature of 8-10 ° C for three months, in order to promote natural aging in contact with the yeasts. At the end of this phase filtration and isobaric bottling are carried out.

Alcohol Content

11.5 % vol.

Aging Capacity

Drink immediately or store for 1-2 years.

Perlage

Fine, delicate, persistent.

Color

Brilliant straw yellow with hints of greenish reflections.

Perfume

It has a complexity of inviting and ample fruity aromas, from apple to pear, from apricot to citrus, and floral from wisteria and acacia to rose flowers, with a pleasant note of glazed almond to the aftertaste.

Taste

Round, creamy, persistent, moderately alcoholic, with freshness and vivacity, a soft sapidity and a lively acidity.

Serving

It can be tasted throughout the meal, even with savory dishes with a spicy component but it is particularly recommended with San Daniele ham, Sauris speck, radicchio risotto.

Service Temperature

Serve at 4-6° C.