BRUTTINO 2010
SERENE WINERY, VENETO
Bottles produced: 6.333
Variety:
Pinot Nero
Tralissing:
Doubble Guyot
Color:
Pale yellow.
Nose:
Wildflowers, hints of rasberry, apricot and peach.
Perlage:
Extremely fine, persistent.
Palate:
Persistent and long, typical for Pinot Noir.
Best with:
Excellent at any time, from aperitif to dessert, throughout the meal. With its fragrant accents, it arouses ancient emotions and memories.
Serving temperature:
Serve cool (5-7° C), best in a flute to better enjoy perlage and color.
Analisys:
Alcohol: 13°
Residual sugar: 0,9 gr/l
SERENE WINERY, VENETO
Bottles produced: 6.333
Variety:
Pinot Nero
Tralissing:
Doubble Guyot
Color:
Pale yellow.
Nose:
Wildflowers, hints of rasberry, apricot and peach.
Perlage:
Extremely fine, persistent.
Palate:
Persistent and long, typical for Pinot Noir.
Best with:
Excellent at any time, from aperitif to dessert, throughout the meal. With its fragrant accents, it arouses ancient emotions and memories.
Serving temperature:
Serve cool (5-7° C), best in a flute to better enjoy perlage and color.
Analisys:
Alcohol: 13°
Residual sugar: 0,9 gr/l
SERENE WINERY, VENETO
Bottles produced: 6.333
Variety:
Pinot Nero
Tralissing:
Doubble Guyot
Color:
Pale yellow.
Nose:
Wildflowers, hints of rasberry, apricot and peach.
Perlage:
Extremely fine, persistent.
Palate:
Persistent and long, typical for Pinot Noir.
Best with:
Excellent at any time, from aperitif to dessert, throughout the meal. With its fragrant accents, it arouses ancient emotions and memories.
Serving temperature:
Serve cool (5-7° C), best in a flute to better enjoy perlage and color.
Analisys:
Alcohol: 13°
Residual sugar: 0,9 gr/l
Age of vineyards:
12-30 years
Harvest:
End of August the shoots are cut initiating a drying of the grapes on the vine. This process leads to a natural sugar concentration maintaining all organoleptic characteristics for a perfect base wine for sparkling. Harvest starts early October. The grapes are harvested by hand and pressed after few hours.
Winemaking:
The grapes are destammed and not pressedto maintain all characteristics of Pinot Noir. The most is obtained only by draining. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 12°C in stainless steel tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in August 2011. Disgorgement took place in November 2020. The sugar for the second fermentation is exclusively from the original wine.