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PROSECCO SPUMANTE DOC TREVISO BRUT
DOC Treviso BRUT
Tasting Notes DOC Treviso BRUT
Colour:
Bright straw yellow, persistent foam.
Aroma:
Citrus. Cedar, Abate pear, red apple and mineral notes stand out.
Taste:
Dry, of great intensity and persistence. Fruity and savoury finish .
Product available!
Organoleptic characteristics of DOC Treviso BRUT
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 2 months.
Second fermentation:
Sparkling wine made with the Martinotti-Charmat method at controlled temperature and selected yeasts. With a rest on the yeasts for at least 60 days. Tartaric stabilization at low temperatures (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 2 months.
Second fermentation:
Sparkling wine made with the Martinotti-Charmat method at controlled temperature and selected yeasts. With a rest on the yeasts for at least 60 days. Tartaric stabilization at low temperatures (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for DOC Treviso BRUT
Perfect for family dinners or lunches with friends, Prosecco Brut pairs beautifully with:
Savoury dishes such as pasta with pistachio pesto
Rich dishes, creating the right taste balance
The serving temperature of DOC Treviso BRUT
Serve at 6-8°C
The ideal recipes with DOC Treviso BRUT
FIRST COURSE - VEGETARIAN
Pasta with pistachio pesto
Cooking time 10 min
PREPARATION 10 min:
To prepare the pistachio pesto pasta, first rehydrate the pistachios in water for 2 hours (alternatively, you can boil them for a couple of minutes). Then drain them and place them on a dry cloth, rub them to remove the skin. Place the peeled pistachios in a jug, add the pine nuts. Season with a few basil leaves, half a clove of garlic with the core removed and the grated Parmigiano Reggiano DOP. Grate the zest of half a lemon, add salt and pepper. Now start blending with the immersion blender, pouring in the oil, also add hot water, just enough to obtain a creamy consistency. The pistachio pesto is ready.
Cook the pasta in boiling salted water for the time indicated on the package. Once cooked, drain it into a bowl and add the pistachio pesto. Pour in a ladle of cooking water. Stir to combine. Serve the pasta with pistachio pesto piping hot with the tomatoes in oil cut into strips and the chopped pistachios.
Cook the pasta in boiling salted water for the time indicated on the package. Once cooked, drain it into a bowl and add the pistachio pesto. Pour in a ladle of cooking water. Stir to combine. Serve the pasta with pistachio pesto piping hot with the tomatoes in oil cut into strips and the chopped pistachios.
INGREDIENTS for 4 people:
- 320 g dry pasta
- Hot water to taste
- 150 g unsalted pistachios (already shelled)
- 50 g pine nuts
- 100 g Extra virgin olive oil
- 40 g Parmigiano Reggiano DOP
- 1/2 clove garlic
- 1 lemon peel
- 4 basil leaves
- Salt to taste
- Black pepper to taste
- 2 sun-dried tomatoes in oil (for garnish)
- Pistachio grains to taste (for garnish)
SINGLE DISH - MEAT
Quiche Lorraine
Cooking time 60 min
PREPARATION 50 min:
To prepare the quiche Lorraine, start with the basic crust , that is, the savory shortcrust pastry. Pour the flour, the cold butter cut into pieces, the coarse salt, the egg into the mixer and activate the blades until you obtain crumbs. Transfer to the work surface, knead quickly and obtain a loaf. Wrap it in cling film and leave it to firm up in the refrigerator for at least 1 hour.
In the meantime, prepare the bacon. Remove the rind and cut it into slices, then into strips and finally into 1 cm thick pieces. Blanch them for 50 seconds in boiling water, drain and leave to cool. Then remove the rind from the cheese and grate it with a large mesh grater. Pour the cream into a bowl, add the eggs, the yolk, salt, pepper and grate a pinch of nutmeg. Beat with a fork and set aside.
Butter a 26 cm scalloped ceramic baking dish and then preheat the oven. You have everything you need: on a lightly floured pastry board, beat the savoury pastry for a few moments with a rolling pin, then roll it out to 3-4 mm thick. Sprinkle it with a pinch of flour again and then roll it around the rolling pin, finally unroll it into the pan. Press to make the pastry stick well and then remove the excess with a small knife. Prick the base with the prongs of a fork and pour in ¾ of the grated cheese. Then the bacon, the cream and sprinkle with the remaining cheese. Cook the quiche Lorraine in a static oven at 180° for about 50-60 minutes. All you have to do is wait a few minutes before serving.
In the meantime, prepare the bacon. Remove the rind and cut it into slices, then into strips and finally into 1 cm thick pieces. Blanch them for 50 seconds in boiling water, drain and leave to cool. Then remove the rind from the cheese and grate it with a large mesh grater. Pour the cream into a bowl, add the eggs, the yolk, salt, pepper and grate a pinch of nutmeg. Beat with a fork and set aside.
Butter a 26 cm scalloped ceramic baking dish and then preheat the oven. You have everything you need: on a lightly floured pastry board, beat the savoury pastry for a few moments with a rolling pin, then roll it out to 3-4 mm thick. Sprinkle it with a pinch of flour again and then roll it around the rolling pin, finally unroll it into the pan. Press to make the pastry stick well and then remove the excess with a small knife. Prick the base with the prongs of a fork and pour in ¾ of the grated cheese. Then the bacon, the cream and sprinkle with the remaining cheese. Cook the quiche Lorraine in a static oven at 180° for about 50-60 minutes. All you have to do is wait a few minutes before serving.
INGREDIENTS for 6 people - For the savoury shortcrust pastry:
- 250 g 00 flour
- 125 g butter
- 52 g egg (about 1 medium egg)
- 5 g coarse salt
For the filling:
- 450 g fresh liquid cream
- 150 g Gruyere (Gruyère cheese)
- 200 g sweet bacon (stretched)
- 165 g eggs (about 3 medium eggs)
- 18 g egg yolks (about 1 medium egg)
- Salt to taste
- Black pepper
- Nutmeg to taste
