Caneva da Nani
GUIA DI VALDOBBIADENE
279,00
€
The sui lieviti, is a naturally refermented white sparkling wine made with 'Glera' must.
After a maturation in vats it is then bottled and thanks to a specific temperature (15-18°C) the yeast ferments the residual sugars, saturating the wine into bubbles.
At the end of this biological process that lasts about 60 days, the yeast settles at the bottom of the bottle leaving that unmistakable, unique and true natural preservative that leads to the evolution of the product’s organoleptic characteristics.
Method - Sur-Lie
Glera 100%
Bouquet - Apple, pear, bread crust
Food Pairing Recommendations
Goes well with delicate first courses, fish, sopressa with homemade bread.
A wine to enjoy in good company at any time.
After a maturation in vats it is then bottled and thanks to a specific temperature (15-18°C) the yeast ferments the residual sugars, saturating the wine into bubbles.
At the end of this biological process that lasts about 60 days, the yeast settles at the bottom of the bottle leaving that unmistakable, unique and true natural preservative that leads to the evolution of the product’s organoleptic characteristics.
Method - Sur-Lie
Glera 100%
Bouquet - Apple, pear, bread crust
Food Pairing Recommendations
Goes well with delicate first courses, fish, sopressa with homemade bread.
A wine to enjoy in good company at any time.
Země: Itálie
Oblast: Benátsko
Bublinky: prosecco
Barva: žlutá až zlatavá
Alkohol: 11 %
Objem: 0,75 l
Our actual tradition has always been “el vin col fondo”, a white wine which is fermented in bottle obtained from the 100% Glera grapes, (once called Prosecco).
After the harvest the fermentation of the wort always used to leave during the winter a sugar residue that once bottled, thanks to the warm temperature of the Spring season, awakened its natural yeasts saturating the perlage.
This has always been our key product.
After the harvest 2010 we decided to transform this tradition that has always been the history of wine: that’s how the 100% Glera classic method was born. To define it only as “a wine without yeast is somewhat penalizing.
After the fermentation of the worts which lie in stainless steel vats we are ready to select the basics of a wine that lasts over the years; it is left to rest in the noble lees and after a centrifugation the wine is bottled in the month of May.