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- Brut Rose , Trevisiol
Product Description
Additional Information
Winemaker
Wines from the same manufacturer
Area of production: Valdobbiadene, Nervesa della battaglia Varietals: Glera, Chardonnay, Pinot nero Appellation: Rose’ brut Size of the vineyards: 10 hectares plus buying of grapes from selected and controlled sites Exposition: south, south-east Altitude: 300 m asl Soil: mix of old clay with high percentages of active calcareous elements Age of the vines: 20 to 30 years Harvest period: first half of October Fermentation: in inox tanks Temperature of fermentation: 18° C Period of fermentation: 10 days Yeasts: selected Period of ageing: when the wine has finished its fermentation process there’s a period of natural decantino before starting the Charmat process which take place in 4 months Residual sugar: 10g/l Fining and filtration: yes
| Price | 10 - 20 € |
|---|---|
| Country | Italy |
| Stile of Wine | Champagne/Sparkling |
| Grape varieties | Chardonnay, Zvrst, Modri Pinot, Prosecco |
| Serving temperature | 6 - 8°C |
| Contents | 0,75 l |
| Wine color | Rose |
| Alcohol level | 12,00 % |
| Producer | Trevisol |
| Paring with food | Testenine, Zelenjavne rižote, Aperitiv |
| Region | Veneto |
| Level of sugar | Dry |
| Grape variety | Zvrst |
Trevisiol
After the war the estate F.LLI TREVISIOL had grown and had become one of the most important estates in the country of Treviso. In 1934 Liberale left his brothers and started working with his new cellar in Feltre, then in 1939 he moved to Valdobbiadene, having since then undestood the importance of the winery of the capital of Prosecco sparkling wine. Maria, Mario and Edoardo, Liberale’s sons have been continuing the work. In 1979, because of the increasing importance of the quality and peculiarity of each single wine in the wine market TREVISIOL Estates decided to buy a vineyard in Collalto into the land of Prosecco D.o.c.. Since the second half of the 80thies Paolo and Luigi Trevisiol, the third generation of Trevisiol’s has entered into the Estate and started working and menaging the society.
