Azienda Agricola Pratello
Brut Chardonnay Traditional Method 36 months on the lees
A traditional method that embodies salinity and minerality, the undisputed protagonists of our territory.
95% Chardonnay - 5% Erbamat
Brut Traditional Method
Soil of glacial origin, moraine in nature, with very high active limestone
Single side arch pruned at 7/8 buds
YIELD PER PLANT
2 kg per plant
Traditional Method – Hand-picked grapes – Soft Pressing – First fermentation in steel – Second fermentation in the bottle with minimum resting time of 36 months.
Straw yellow with greenish glints, fine and persistent perlage, dense white foam.
Intense aroma of fresh fruit and citrus fruits, dry, vertical, with great minerality
Pleasantly harmonious and extremely salty, with notes of white fruit and a citrus freshness
Excellent as an aperitif, perfect throughout a meal with raw fish, seafood and white meat.
To be served at a temperature between 8 and 10° C in a wide-bowled glass.
Fine and persistent perlage, harmonious and elegant, extremely salty and vertical.