Le Serre - Treser Valdobbiadene DOCG 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: steep vineyards of Combai. 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 neutral-alkaline pH.

Harvest: end of September.

Recommended Food Pairings: Suitable as an aperitif, but also to open refined lunches, especially based on fish.  

Serving Temperature: 8-10°C (being careful to open delicately).

Analytical data: Residual sugars: 12 g/l. 

Alcohol Content: 11% vol.