Valdobbiadene Prosecco Superiore Extra Brut DOCG "PARTICELLA 232" SORELLE BRONCA
| Sommeliers Punktzahl | 93/100 | 2026 |
| 3 Bicchieri gambero rosso |
|
2020 |
| 3 Bicchieri gambero rosso |
|
2024 |
| Weinkellerei | SORELLE BRONCA |
| Bezeichnung | Valdobbiadene Prosecco Superiore Docg |
| Rebsorten | Glera (minimo 90%), Bianchetta e Perera |
| Alkoholgehalt | 11,00% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | TV 8241 |
| Weinkellereigebäude | SORELLE BRONCA - Colbertaldo di Vidor (TV) - Via Martini, 20 |
| Flaschengröße | Standard Flasche |
| Kombination | Vorspeisen von gedämpftem Fisch, Vorspeisen mit geräuchertem Fisch, Meeresfrüchte, Spaghetti mit Venusmuscheln, Gemischte frittierte Fisch, Fisch-Carpaccio, Schwertfisch, Gedämpfter Fisch |
| Region | Veneto (Italien) |
| Stil | Leicht und frisch |
| Weinkarte | Prosecco |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
From the skilful vinification of 90% Glera grape and the wise and conscientious addition of Bianchetta and Perera grapes at 9%. The origin is the classic one of the territorial area of Farrò di Follina. Harvest takes place by hand in boxes. Vinification involves the sequential pressing of whole grapes, fermentation in steel and resting on the yeasts for at least 4 months. The second fermentation follows the Martinotti method with the use of the must from the same particle.
Valdobbiadene Prosecco Superiore Extra Brut’s features
A straw yellow color. The foam is fine and persistent. Hints of yellow pulp fruit and notes of rose, wisteria and lily of the valley. The taste is fresh and pleasantly balanced; closes on almond tones.
Suggested food pairings while tasting this product of Sorelle Bronca Winery
Perfect with fish crudités, sushi, shellfish, tartare, seafood first courses or light fried dishes. Ideal with white meat recipes and Asian cuisine. The optimal serving temperature is 6 ° C.
