PROSECCO MILLESIMATO ALDEBRUT
The fine and lasting sparkle and the fresh, dry taste are the hallmark of this elegant spumante. Immediately pleasing on the palate, it shows a harmonious balance of fragrance and taste
THE VINEYARD (Geographic location and characteristics )
The vines are situated in the traditional hilly areas of Prosecco production where marly soil is mixed with clay.
THE PLANTING SYSTEM (the method and the density)
Sylvoz or Cappuccina system with double arched canes. 2,500-3,000 plants/ hectare
HARVESTING (timing and methods)
The harvest is usually between the middle of September and the middle of October and is only done by hand.
The soft pressing of the grapes is done using pneumatic presses. After the static decanting of the must, the vinification continues with controlled temperature fermentation at 15 – 18°C. There follows a period in stainless steel for 2-3 months. The spumante effect is achieved using stainless steel autoclaves followed by tartaric stabilisation under cold conditions.
ALDEBRUT WITH FOOD
Ideal as an aperitif or with a cold buffet including fish or salames.
BOTTLING ( analytical data)
Residual sugars 10 grammes/litre
Total acidity 5,70