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PROSECCO DOC TREVISO FRIZZANTE RIFERMENTATO IN BOTTIGLIA
“In Fondo” DOC Treviso
Tasting Notes “In Fondo” DOC Treviso
Colour:
Bright straw yellow or cloudy when shaken.
Aroma:
Complex bouquet, ranging from the characteristic fruity aroma to the hint of bread crust, the aromas are constantly evolving given the contact with the yeasts.
Taste:
In the mouth it is fresh, bitterish, dry.
Product available!
Organoleptic characteristics of “In Fondo” DOC Treviso
Production area:
Vittorio Veneto.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses and fermentation at controlled temperature (18°).
Second fermentation:
Made according to the traditional method of refermentation in the bottle on the yeasts. The natural “bottom” deposit found in the bottle is normal, which is why it has a bright straw yellow color or cloudy if shaken; lively development of bubbles. Tartaric stabilization at low temperatures (-4°) and microfiltration of the yeasts before bottling.
Production area:
Vittorio Veneto.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses and fermentation at controlled temperature (18°).
Second fermentation:
Made according to the traditional method of refermentation in the bottle on the yeasts. The natural “bottom” deposit found in the bottle is normal, which is why it has a bright straw yellow color or cloudy if shaken; lively development of bubbles. Tartaric stabilization at low temperatures (-4°) and microfiltration of the yeasts before bottling.
The winemaker's advice for “In Fondo” DOC Treviso
It can be enjoyed as an aperitif in the company of friends or throughout a meal. The delicate flavours of this wine are enhanced by pairing it with:
Charcuterie board with local cured meats
Cheese platter
The serving temperature of “In Fondo” DOC Treviso
Serve at 6-8°C
The ideal recipes with “In Fondo” DOC Treviso
SINGLE DISH - MEAT
Charcuterie board with sopressa and traditional cured meats
15-20 min
PREPARATION:
Wash and dry the cutting board, then slice the cold meats thinly. Arrange them in separate groups or fan out, alternating colours and textures for eye-catching visual impact. Fill the empty spaces with olives, pickles and fresh or dried fruit, using small bowls for honey or jam. Arrange the bread on the edge of the chopping board or in a separate basket and complete with decorations such as rosemary sprigs or bay leaves. Serve at room temperature.
INGREDIENTS:
- Local cured meats (e.g. sopressa, salami, prosciutto, coppa, rolled bacon, mortadella, lonzino or bresaola)
- Accompaniments (e.g. fresh bread, olives, pickles, fresh and dried fruit, honey, jams or mustards
SINGLE DISH - VEGETARIAN
Alpine cheese platter with honey and nuts
15-20 min
PREPARATION:
Prepare the cutting board by cleaning it well and making sure it is dry. Cut the alpine cheeses into rustic pieces, leaving them in natural shapes such as slices, cubes or flakes. Arrange the cheeses in separate sections, sorting them by intensity of flavour, from the mildest to the tastiest. Fill the empty spaces with small bowls of honey, jams and mustards, adding grilled polenta or pieces of rustic bread to the sides. Decorate with sprigs of aromatic mountain herbs (thyme, rosemary) or edible wild flowers. Serve at room temperature to enhance the intense aromas and flavours of the malga cheeses.
INGREDIENTS:
- Alpine cheese (e.g. matured alpine cheese, fresh goat cheese, smoked ricotta, herb caciotta, alpine toma cheese, bagòss or extra-mature Asiago)
- Accompaniments (e.g. rustic bread, grilled or fried polenta, honey, jams, mustards, fresh fruit, dried fruit, home-made pickles)
