Particella 232 – 2024
SelezioneExtra Brut / Valdobbiadene Prosecco Superiore DOCG Rive di Farrò
Particella 232 – 2024
21,00€
It is our second single-vineyard located in Farrò di Follina and is the last vineyard purchased by the company. This area has a clayey soil and is between 270 and 310 meters high. The “Particella 232” is an Extra Brut style that goes against the trend of the classic styles with which Prosecco Superiore DOCG is traditionally produced. Its rebellion has been rewarded and its honesty recounts the identity of the territory.
The 1.5 L format will be available again with the new vintage.
| Cultivars | Glera (at least 90%), Bianchetta e Perera |
| Location | Farrò di Follina 45° 56′ 462″ N 12° 8′ 436″ E |
| Altitude | 270-310m above sea level |
| Soil | Clayey soil of morainic origin |
| Average slope | 60% |
| Average age of the plants | 40 years old |
| Cultivation of the land | Entirely by hand |
| Training system | The typical local double arched cane system |
| Harvest | By hand, using crates |
| Winemaking technique | Sequential pressing of whole grapes, fermentation in steel tanks and at least four months on the lees |
| Second fermentation | Martinotti (Charmat) method using must from the same plot of land |
| Properties | Graceful perlage with a creamy mousse. The altitude adds floral notes to the bouquet and prominent acidity on the palate, making the wine tense and vertical |
|
|
| Alcohol content | 11% vol |
| Total acidity | 5,8-6 g/l |
| Residual sugar | 0 g/l |
È perfetto in abbinamento a crudité di pesce, sushi, molluschi, tartare, primi piatti di mare o fritti leggeri. Ideale con ricette di carni bianche e cucina asiatica.
| Sizes | Packaging | Gift packs |
| 750 ml | 6 horizontal bottles | 1/2/3 lithographed |
| 1/3/6 wooden | ||
| 1500 ml | 3 horizontal bottles | individual litho or wooden |
| 3000 ml | individual bottle | individual wooden |
| 6000 ml (available on request) | individual bottle | individual wooden |
| Cultivars | Glera (at least 90%), Bianchetta e Perera |
| Location | Farrò di Follina 45° 56′ 462″ N 12° 8′ 436″ E |
| Altitude | 270-310m above sea level |
| Soil | Clayey soil of morainic origin |
| Average slope | 60% |
| Average age of the plants | 40 years old |
| Cultivation of the land | Entirely by hand |
| Training system | The typical local double arched cane system |
| Harvest | By hand, using crates |
| Winemaking technique | Sequential pressing of whole grapes, fermentation in steel tanks and at least four months on the lees |
| Second fermentation | Martinotti (Charmat) method using must from the same plot of land |
| Properties | Graceful perlage with a creamy mousse. The altitude adds floral notes to the bouquet and prominent acidity on the palate, making the wine tense and vertical |
|
|
| Alcohol content | 11% vol |
| Total acidity | 5,8-6 g/l |
| Residual sugar | 0 g/l |
È perfetto in abbinamento a crudité di pesce, sushi, molluschi, tartare, primi piatti di mare o fritti leggeri. Ideale con ricette di carni bianche e cucina asiatica.
| Sizes | Packaging | Gift packs |
| 750 ml | 6 horizontal bottles | 1/2/3 lithographed |
| 1/3/6 wooden | ||
| 1500 ml | 3 horizontal bottles | individual litho or wooden |
| 3000 ml | individual bottle | individual wooden |
| 6000 ml (available on request) | individual bottle | individual wooden |
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