ENOLOGO
For a quality Brut I select bases with character and “crispness” (as I like to say) which guarantee a balance between tannins, sweetness and acidity.
I rely on my sixth sense, formed by experience, to choose the most appropriate ones.
So the selection of grapes and bases in the winery is key!
In 2019 and 2020, we had a smaller but higher quality harvest that allowed us to “play” with the Brut.
My intention, as far as possible, is to convey clearly the difference between an extra dry and a Brut: if the bases allow me to do so, I try to stay at 6-7 gr/lt so that the Brut will be perceived significantly drier than the extra dry.
Manuel Codello
TASTING NOTES
COLOUR
Straw-yellow with green hues
GRAPE VARIETY
Glera (traditionally called Prosecco)
PRODUCTION AREA
hills of the D.O.C.G. of Valdobbiadene
WINE MAKING PROCESS
White wine vinification with a gentle pressing of the grapes
REFERMENTATION
180 Days in an autoclave with the Martinotti/Charmat method
ALCOHOL % BY VOL
12% VOL
ATM. PRESSURE
Circa 5 atm
SUGAR RESIDUE
About 7 g/l
STORAGE
In a cool place with a maximum temperature of 15°C
SERVING TEMPERATURE
7-8 °C
LA VOCE DEI CLIENTI
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque sodales leo ac risus porta placerat. In sit amet pellentesque neque. Donec a ex posuere, scelerisque libero vitae, sagittis dolor. Morbi interdum arcu iaculis, venenatis elit et, condimentum elit. Vivamus sit amet placerat diam. Vivamus venenatis elit nec sapien condimentum fringilla quis id purus. Vivamus ligula nunc, semper vitae eros efficitur, luctus porttitor arcu. Mauris cursus ante vestibulum venenatis egestas.