Le Serre Cuvee Brut

Technique: Classic white winemaking with reductive technique, fermentation on clean must 19-21 with selected yeasts.  The second fermentation takes place in an autoclave following the short Charmat method.

Production Area: Hilly vineyards of Combai and Miane. Classic uneven vineyards of the Prosecco area, arranged on the southern slopes of the hills.  The breeding system is the characteristic double overturned system.  

Soil: soft, well-structured, clayey, well-endowed with organic substance with a neutro-alkaline pH.

Harvest: September.

Recommended Food Pairings: Suitable as an aperitif, but also to open refined lunches, especially based on fish.  Well suited to the end of a meal.

Serving Temperature: 6-8°C (being careful to open delicately).

Analytical data: Residual sugars: 11 g/l. 

Alcohol Content: 11% vol.