L’Est
winesBrut / Valdobbiadene Prosecco Superiore DOCG
Form and substance of territorial and human values.
| Cultivars | Glera (minimo 95%), Bianchetta e Perera |
| Location | San Pietro di Feletto-Colbertaldo |
| Altitude | 150-250 m above sea level |
| 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 |
| Appearance | A straw yellow colour with greenish hues, featuring lingering mousse and a fine bead. |
| Aroma | A rich floral bouquet in which wisteria and acacia take prominence, along with fruity green apple notes |
| Taste | Crisp and polished. It is delightfully poised, with balanced acidity and great tanginess |
|
|
| Alcohol content | 11% vol |
| Total acidity | 5,6 g/l |
| Residual sugar | 4 to 7 g/l |
The figures are approximate because they vary from one vintage to the next.
Eccellente aperitivo ma anche a tutto pasto si abbina a crostacei o frutti di mare soprattutto con pesce crudo come ostriche, tartufi e scampi. Si accompagna anche con primi piatti leggeri e delicati a base di pesce o di carni bianche.
| Sizes | Packaging | Gift packs |
| 750 ml | 6 horizontal bottles | 1/2/3 lithographed |
| 1/3/6 wooden | ||
| 1500 ml | 6 horizontal bottles | individual litho or wooden |
| 3000 ml | individual bottle | individual wooden |
| 6000 ml (disponibile su richiesta) | individual bottle | individual wooden |
Technical sheet
Technical notes
Food Pairings
Available formats and packaging
| Cultivars | Glera (minimo 95%), Bianchetta e Perera |
| Location | San Pietro di Feletto-Colbertaldo |
| Altitude | 150-250 m above sea level |
| 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 |
| Appearance | A straw yellow colour with greenish hues, featuring lingering mousse and a fine bead. |
| Aroma | A rich floral bouquet in which wisteria and acacia take prominence, along with fruity green apple notes |
| Taste | Crisp and polished. It is delightfully poised, with balanced acidity and great tanginess |
|
|
| Alcohol content | 11% vol |
| Total acidity | 5,6 g/l |
| Residual sugar | 4 to 7 g/l |
The figures are approximate because they vary from one vintage to the next.
Eccellente aperitivo ma anche a tutto pasto si abbina a crostacei o frutti di mare soprattutto con pesce crudo come ostriche, tartufi e scampi. Si accompagna anche con primi piatti leggeri e delicati a base di pesce o di carni bianche.
| Sizes | Packaging | Gift packs |
| 750 ml | 6 horizontal bottles | 1/2/3 lithographed |
| 1/3/6 wooden | ||
| 1500 ml | 6 horizontal bottles | individual litho or wooden |
| 3000 ml | individual bottle | individual wooden |
| 6000 ml (disponibile su richiesta) | individual bottle | individual wooden |
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