Particella 232

Extra Brut

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.

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
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
   

Download PDF

 

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