BRILLA PROSECCO ROSE
“Diamonds are a girl’s best friend” sang Marylin Monroe in the movie Gentlemen Prefer Blondes (1953). It’s been 50 years now and
that little piece of carbon still represents the forbidden dream of many women and men around the world. White, black or fancy…
does not matter… what really counts is that it is big and shining.
Yes, I said men, no mistake, we live in a time when many stereotypes have been defied and many generational gaps bridged: in the
world of fashion, women love to wear men’s clothes, discovering that they can use the same dresses while remaining different and
the same is true for men; in the world of wine, sparklings have matched the taste of both women and men, overcoming the old
prejudice which saw the former drinking only white wines and the latter exclusively red ones; nowadays not only older men hang
out with younger women, but also women do the same with younger boys. What joins all genders and ages in the new millennium is
the desire to have fun, to live, to escape …and what more than a glittering, sparkling, shining object can convey the idea of
celebration? Here then comes BRILLA…
Grapes: Glera, Pinot Noir
Appellation: Spumante Extra Dry
Production area: Veneto region
Climate: Temperate, mitigated by the sea, the chain of the Alps protects it fromthe northern winds. Winters are cold and wet, summers are hot andsultry with medium temperature excursions.
Harvest: Second half of October
Storage time: 2 year
Bottle size: 750ml
Serving temp: 8-12 ℃
Alcohol content: 11%vol
Colour: O Light rosé colour
Nose: Elegant and intense bouquet
Taste: Dry, soft and well-balanced on palate, round and full bodied structure
Food Paring：Perfect as an aperitif but excellent with fish soups, grilled fish and coursesbased on mushrooms
VINIFICATION: The team of oenologists select thbest wines obtained to continue the s sparklingwinemaking process.
Afterwards the wine is filtered in steel tanks with theaddition of must and selected yeasts for the secondfermentation (Martinotti – Charmat method) at acontrolled temperature of 14/15 C. Once the winehas reached the required pressure levels, alcohol andsugar content, it is refrigerated, cold stabilized (- -2/-3’C), filtered and controlled before bottling.