The Spumante Brut Autoctono is an exceptional wine, obtained from the skilful combination of native grapes such as Perera, Bianchetta, Glera, Rabbiosa, Garganega, Verdisio, Trebbiano and Verduzzo Trevigiano. The vineyards from which these grapes come are located in the municipalities of Castelcucco, Asolo and Monfumo, areas renowned for their winemaking tradition.
This sparkling wine stands out for its low residual sugar, which gives it a strong fruity flavor, accompanied by a light spiciness of white pepper. The result is a pleasantly balanced and surprisingly fresh wine, perfect for accompanying aperitifs, starters and first courses.
Autochthonous Brut Spumante is an excellent choice to accompany dishes such as risottos with livers, "sbiraglia" soups or other first courses in general. Thanks to its versatility and unique flavour, it adapts perfectly to both formal and informal occasions, making every event a special moment.
Don't miss the opportunity to taste the Autochthonous Brut Spumante, a wine that embodies the tradition and quality of the Veneto area. Let yourself be conquered by its unmistakable taste and share this unique tasting experience with your friends and family.
Product Sheet
Grape variety: Perera, Bianchetta, Glera, Rabbiosa, Garganega, Verdisio, Trebbiano and Verduzzo Trevigiano
Production area: Colli di Castelcucco, Monfumo, Asolo.
Land characteristics: Asolani hills, altitude 200-250 meters/sm, south-east exposure, slightly calcareous clay soil, non-weeded vineyards.
Color: straw yellow with jade green reflections.
Perlage: fine and persistent. It presents a strong fruity note accompanied by a light and intriguing spiciness of white pepper and citrine thyme. The fruity notes of citrus, cedar, grapefruit and pineapple juice are clearly evident, these scents are very fine, elegant and harmonious, they are generated from a fruit of excellent integrity and perfect maturation, the excellent executive cleanliness enhances the aromatic component well expressed and persistent.
Serving temperature: 4-6 C°
Alcohol content: 12.00%
Vinification: soft pressing, white vinification at controlled temperature, secondary fermentation for 2 months in an autoclave
Yield per hectare: 70 quintals/hectare
Sugars: 7g/L
Harvest period: Totally manual harvest, third ten days of September
Pairings: As an aperitif, appetizers, first courses in general, risottos with livers and “sbiraglia” soup.