ITALIANO ENGLISH DEUTSCH

 

Prosecco Frizzante D.O.P. NUDO

The sulfur dioxide contained in wine as a result of the alcoholic fermentation can produce up to 40 mg/l of sulfites thanks to the yeasts on the grape skin. However, in different moments during the wine production specific sulfites (especially the potassium bisulfite) are often added with different purposes. When the bunches of grape reach the cellar the sulfuring keeps the must from oxidizing, restrains the development of bacteria and allows the yeasts to start and carry out a proper fermentation.

After the fermentation the sulfur dioxide is used to preserve the wine, to restrain the oxidation and to help make the wine clear.

The current regulations sets maximum limits for sulphites in white wine to 200 mg/l.
The use of sulfites is also allowed by the new regulations on organic wine: in this case the maximum allowable amount of sulfites is 150 mg/l for white and rosé wines. I believe the sulfites added artificially to change considerably the final result.

Therefore I chose to give Nudo the opportunity to develop freely. The final result is a gold colored wine that resembles the brightness of the sun and whose aroma recalls wild pear and apple notes, as well as nearly extinct autochton species with carob and willow tones.

Its extreme purity has been made possible by the modern technology that allows to preserve its organoleptic integrity distinctive of the old family vineyards. The 30 mg/l of natural sulfites make Nudo an easily digestible wine for everyone.


"I CONCEIVED THIS PROSECCO AS A WINE OF BOLD NATURALNESS, REVEALING ALL OF HIS UNIQUENESS"

Grape variety: Glera 100%.

Hilly, medium textured soil of calcareous Marlstone.
The perfect time for harvest is when the best acidity to sugar ratio is reached and takes place after the harvest of the Spumante grapes.
After the manual grape picking, grapes undergo a de-stemming procedure followed by a soft pressing (maximum 1 atmosphere) by a diaphragm pneumatic pressing machine.

The alcoholic fermentation takes place in steel tanks at a constant temperature of 18 °C with indigenous yeasts for a period of ten to twelve days after which, the first pressing is decanted without being filtered and left to rest on a thin sediment for several months.

Re-fermentation in autoclave (high-pressure tanks) is monitored so that temperature is constantly kept around 16-17°C and the sugar level is 10 g/l. The alcohol content is 11,20 %. The sulfur dioxide is 30mg/l.

Well suited with charcuterie, medium aged cheeses, fish and white meat. Taste it at 6-8 °C.