Particella 232
SelezioneExtra Brut / Valdobbiadene Prosecco Superiore DOCG Rive di Farrò
A tale of love we feel for our land and the desire to narrate a unique and impervious piece of land, from which wine of incomparable identity is born.
| 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 |
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|
| 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 |
Technical sheet
Technical notes
Food Pairings
Available formats and packaging
| 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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