A VOYAGE OF REDISCOVERY OF
DISTANT PERFUMES, ANCIENT TRADITIONS
AND TIMELESS EMOTIONS. THE
SPECIALTIES OF MONTELVINI
VINEYARDS IN A LIMITED EDITION.
Brutto is a Prosecco Asolo DOCG, produced in the rarest and most unique of the Prosecco regions, the Asolo hills. The ColFondo (With Sediment) is fermented in the bottle according to the typical tradition of the Treviso hills, with the yeast
which leaves deposits in the bottom of the bottle. It is called Brutto because it is a natural, unfiltered wine to ensure genuineness, with limited use of sulphites and very little sugar (2 g/l). It can be decanted, as is tradition, to separate the sediment,
or poured together for a fruity and full-bodied taste.
It represents the traditions of the Treviso hills, not just those of Valdobbiadene, but also of Asolo. It was born before the Prosecco we are used to drinking today, in a period when there were no autoclaves. The first fermentation took place after the crushing of the grapes: with the cold weather, the wine entered “hibernation,” and then awoke when the temperature of the cellar exceeded 10-12 degrees Celsius. In fact, the traditional Prosecco was consumed as a still wine for most of the year, because there was no bottle capping that could preserve the bubbles for long. This type of wine has been abandoned for many years, because manufacturers realized that it was easier and more profitable to produce the wine in autoclaves. Even now, many manufacturers believe that it is not easy to explain. It should be bottled the week of Easter, it awakens with the first warm days of spring.
IL BRUTTO PROSECCO COLFONDO
It is important to use a good foundation because, once bottled, it cannot be changed as is possible with the classical method, where after disgorgement, the wine is completed with dosage. It has no preservatives: the yeast and fermentation gases perform a protective function. Unlike the Charmat method (fermentation in autoclave), it shows great diversity, even in neighboring territory. The wine is not stable, but changes during the year, evolving. Each bottle and each glass is different, demonstrating this evolution. There is no homogenization, this wine has a soul. It does not express floral and fruity notes, like the Charmat wines, which are now very much alike. The complexity is provided by the yeasts, which give minerality and softness despite the absence of sugars. This wine is not a sycophant – it is not constant, clean and crystal clear – but once tasted it has the ability to conquor. It is a wine you can drink forever. It does not give you a headache, it is rich in mineral salts, low-alcohol and genuine.
Luna Storta is obtained by drying selected grapes on racks in the Montello hills to reach the correct concentration of sugar.
The grapes, once collected, are rested on the trellis, as was the tradition in
the past, and checked periodically. Here, due to the effect of dehydration,
the grapes reach high sugar concentration, which can even reach 40%;
in practice from 100 pounds of fresh grapes, about 60 pounds of dried grapes is obtained with a yield of about 25-30 kilograms. The drying period can last until January. After crushing, the fermentation is long and slow due to the high sugar content of the obtained must.
VINO DA CONVERSAZIONE
The sweet wine obtained has a strong, deep-golden yellow color.
The fragrance ranges from typically exotic notes of pineapple,
through dried fruit until reaching honey. On the palate it is sweet,
slightly tannic, robust, full-bodied and pleasantly warm.
It is an excellent dessert wine, and marries beautifully with dry pastry or butter-based cakes. It is also a wine to be appreciated even between meals, a “conversation” wine.
This wine is typical of the hills of Montello, in the Treviso pre-alps, made from Cabernet Franc, Cabernet Sauvignon and Merlot. The wine’s name originates from “zuita,” meaning “owl” in Venetian dialect, which lives on the “red earth” rich in iron and clay, and which gives its name to the land of the Serena family in Venegazzù. The still young wine, rich in tannins need a slight aging in young wood (the process takes 12 months) to achieve the goal of a delicate organoleptic balance.
Available formats: lt 0.75 lt 1.5 magnum - lt 3 jeroboam
The vinification takes place with fermentation on the skins.
The fermentation takes place in stainless steel tanks at a controlled temperature, extracting techniques are daily pumpover and delestage for a gentle extraction from the skins of quality compounds: polyphenols and coloring substances. The malolactic fermentation takes place spontaneously in the aftermath of the alcoholic fermentation. The young wine, rich in tannins, needs a slight aging in barrels (for a period of 12 months) to achieve the goal of a delicate organoleptic balance. The oak woods used to accompany the aging of wine are chosen depending on the year, using the enologist’s discretion, new or second-use barriques. In this phase, the oxygen condenses the tannins, obtaining a bouquet of extraordinary elegance and a harmonious flavor.
Dense ruby red with garnet. An intense and persistent nose, with clear notes of black berries; then progressively emerging hints of sweet and balsamic spices. Soft and harmonious, outlined by an intact and structured tannin. Wide, enveloping finish, of considerable length, which sees the return of balsamic spices, liquorice and cocoa notes that elegantly integrate with the tannic matrix. Accompanies dishes of fine international cuisine, pepper fillet steak, roasted red meats and stews and aged cheeses.
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