As soon as it is uncorked, this natural sparkling wine produced with the Charmat method releases its bouquet and invites the glasses to join. The expectations are never disappointed by giving a Salieri Brut, the wine which loves being paired with cold cuts and cheeses because it “cleans the mouth”.
Valdobbiadene, in the province of Treviso.
Glera and Chardonnay.
At the right maturation, in order to obtain an acid heritage and a superior freshness, the harvested grapes reach the winery. Here, after the de-stemming, the crushing and a wise action of a soft press, the must immediately leaves the skins and it is cooled and clarified by flotation.
The addition of yeasts to the warm must starts the alcoholic fermentation at 16/18°C and then it is lowered to 8/12°C. After 8 days the first transfer takes place.
Between the last week of August and the first week of September.
The base wine is filtered sterilely. After that sugars and selected yeasts are added to the base wine in order to start the secondary fermentation and then the production of the effervescence. Then it is stored in the stainless steel tank in order to re-ferment and achieve the desired overpressure.
Clear, pale, lemon (yellow with a hint of green).
Elegant, wide and intense with pronounced floral nuances.
Dry with a good acidity. The finish is harmonious and persistence.
It is excellent alone or for the happy hour with different nibbles. It is also suitable for all types of fish dishes, pasta and risotto, completing with a note of vivacity even with white meats.
4° / 6° C.
Fine and persistent.