San Simone – Prosecco D.O.C.G. Extra Dry – Asolo Superiore – Sparkling Line – Avvenice^ Wines

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.G. Extra Dry – Asolo Superiore – Sparkling Line

Prosecco DOCG in the extra dry version has a higher sugar residue than the brut which makes it even more pleasant and persuasive. It represents the aperitif par excellence in the company of San Daniele ham.

Production Zone

Hills of Asolo, in the province of Treviso, and municipalities of Porcia and Azzano Decimo.

Variety

100 % Glera (Prosecco).

Vineyards

Capuchin and double guyot training method, 3,500 plants per hectare, yield 110 ql / Ha.

Harvest period

II / III 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 of the wine-base in autoclave for about 30 days at a constant temperature between 14-16 ° C, until reaching 6 bar of pressure; the mass is cooled to -4 ° C to stop the fermentation and favor stabilization and maintained at a controlled temperature of 8-10 ° C for a month, 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 % vol.

Aging Capacity

To drink immediately to appreciate its freshness.

Perlage

Fine, delicate, persistent that ensures cleanliness of the palate.

Color

Brilliant straw yellow with hints of greenish reflections.

Perfume

Sharp, slightly aromatic, creamy with olfactory aromas of apple, peach, acacia and honey.

Taste

Soft, persistent, sustained by a savory acidity, with notes of rennet apple and white peach, it combines elegant structure and pleasant reserve.

Serving

Excellent as an aperitif, but also at the end of a meal with fresh fruit and baked pastry.

Service Temperature

Serve at 7-9° C.