Fruit-rich and fragrant, it rests four long months on the fine lees, as tradition specifies; the result is a Prosecco with a refined, creamy mousse that immediately uplifts the soul. This Brut is de rigueur for important occasions: the Counts of Collalto used it to toast great moments at Castle of San Salvatore and to mark the end of the agricultural year.
Prosecco Superiore Brut Millesimato DOCG Conegliano Valdobbiadene
We named our Brut San Salvatore for the hill whose summit bears the Castle of San Salvatore. On the highest part of the hill, favoured by continuous breezes and boasting the rockiest soil, lies the vineyard that produces the grapes for our Brut.
San Salvatore Brut, Prosecco Superiore DOCG Conegliano Valdobbiadene
San Salvatore Brut DOCG
This version of Prosecco is that most deeply reflective of its land of origin and the most natural expression of the characteristics of the Glera grape. It appears a lovely straw-yellow with pale green highlights, testimony to its superbly refreshing character. The bead, long-lingering, elegant, and continuous, explodes into a dense, lively mousse. The bouquet displays fragrances of just-ripe Golden Delicious apple and Williams pear, backgrounded by a graceful, pleasant florality. A refreshing crispness predominates on the palate.
HOW TO ENJOY IT
This Brut is outstanding as an aperitif wine, and it partners beautifully with fish antipasti, light fried fish, and vegetarian soups and risottos. Best enjoyed at 6-8°C.
Some of the most important awards
San Salvatore in detail
Grapes: Glera and other native varieties, such as Verdiso and Bianchetta, grown exclusively in our estate vineyards
Location: hills of Susegana (Prosecco Superiore classic zone)
Soils: clay on a rock base
Yield per hectare: 135 quintals
Harvest period: 1-10 September
Viniﬁcation: the clusters are pressed gently, and the must gravity-settled, then fermented in temperature-controlled (18°C) steel tanks. The wine matures sur lie in steel for 3-6 months.
Secondary fermentation: the wine receives its effervescence through the Martinotti-Charmat method. After a long period of maturation sur lie, it is filtered and bottled.
Maturation: 4 months in steel pressure tanks, then 1-2 months in bottle.
Alcohol: 11.5% vol.
Residual sugar: 9 g/l
Acidity: 6 g/l