La Tordera Brunei Brut DOCG

$216.00

PRICING IS BY THE CASE – 12 Bottles

Brunei Brut
The grapes from this wine come from the hamlet of Colbertaldo in Vidor.
It is the lower portion of a hillside vineyard with strata of alluvial sediment. The area’s microclimate is dominated by higher than normal temperature excursions which lead to a later flower period and ripening time. The grapes picked from this vineyard are noted for their green apple acidity.

VINEYARD LOCATION: “Brunei” in the hamlet of Colbertaldo in Vidor.
VARIETALS: 85% Glera, 10% Bianchetta, 5% Verdiso.
TRELLISING: Double-arched cane.
HARVEST TIME: 10-15 September.

ALCOHOL: 11,5%
RESIDUAL SUGAR: 9.5 g/l.
TOTAL ACIDITY: 5,9 g/l.
TOTAL SULFUR: 95 mg/l.

COLOR: Light straw yellow.
PERLAGE: Fine and persistent.
AROMAS: fragrant balance of fl oral and fruity notes; unripe pear, green apple, lychee, thyme, jasmine flower.
TASTE: Golden apple; fresh and harmonious; savory; the acidity is noticeable.

SERVING SUGGESTIONS: A friend of ours invented “scampi Mojito”, raw shrimp drenched in olive oil with some lime and mint; the dishes should be clean, fresh and light, or, like all Prosecco, just drink it alone.
SERVICE: 8- 9° C (46°- 48° F).

http://www.latordera.it/

Description

Brunei Brut
The grapes from this wine come from the hamlet of Colbertaldo in Vidor.
It is the lower portion of a hillside vineyard with strata of alluvial sediment. The area’s microclimate is dominated by higher than normal temperature excursions which lead to a later flower period and ripening time. The grapes picked from this vineyard are noted for their green apple acidity.

VINEYARD LOCATION: “Brunei” in the hamlet of Colbertaldo in Vidor.
VARIETALS: 85% Glera, 10% Bianchetta, 5% Verdiso.
TRELLISING: Double-arched cane.
HARVEST TIME: 10-15 September.

ALCOHOL: 11,5%
RESIDUAL SUGAR: 9.5 g/l.
TOTAL ACIDITY: 5,9 g/l.
TOTAL SULFUR: 95 mg/l.

COLOR: Light straw yellow.
PERLAGE: Fine and persistent.
AROMAS: fragrant balance of fl oral and fruity notes; unripe pear, green apple, lychee, thyme, jasmine flower.
TASTE: Golden apple; fresh and harmonious; savory; the acidity is noticeable.

SERVING SUGGESTIONS: A friend of ours invented “scampi Mojito”, raw shrimp drenched in olive oil with some lime and mint; the dishes should be clean, fresh and light, or, like all Prosecco, just drink it alone.
SERVICE: 8- 9° C (46°- 48° F).

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