Villa Marcello E.G.O. Brut
Treviso DOC Dosaggio Zero
The "Pas Dosé"
|
Appellation Treviso DOC Dosaggio Zero |
Winery Villa Marcello |
Winery location Fontanelle (TV) |
Grape varieties 85% Glera, 15% Chardonnay |
|
Alcohol 11% |
Total acidity 5 gr/lt |
Residual sugar 0.6 gr/lt |
Soil Silty clay |
|
Vineyards age 25 years |
Training system Sylvoz, doppia cappuccina |
Nr vines per hectare 3.000 - 4.000 |
Harvest First decade of September |
|
Vinification Fermentation with crio-maceration at 5°C Second fermentation: Metodo Italiano |
Ageing 4 months on selected yeasts, 8 months in autoclave at controlled temperature |
Available on the market April 2021 |
Formats 750 ml |
|
First vintage 2017 |
Serving temperature 6 - 8 °C |
Key descriptors Intense and layered, small white flowers and flint notes, dry and sapid after taste |
Food pairing Fresh salami, pasta carbonara, boiled white meats with sauces, fresh cheeses with soft paste |
|
Appellation Treviso DOC Dosaggio Zero |
Winery Villa Marcello |
Winery location Fontanelle (TV) |
Grape varieties 85% Glera, 15% Chardonnay |
|
Alcohol 11% |
Total acidity 5 gr/lt |
Residual sugar 0.6 gr/lt |
Soil Silty clay |
|
Vineyards age 25 years |
Training system Sylvoz, doppia cappuccina |
Nr vines per hectare 3.000 - 4.000 |
Harvest First decade of September |
|
Vinification Fermentation with crio-maceration at 5°C Second fermentation: Metodo Italiano |
Ageing 4 months on selected yeasts, 8 months in autoclave at controlled temperature |
Available on the market April 2020 |
Formats 750 ml |
|
First vintage 2017 |
Serving temperature 6 - 8 °C |
Key descriptors Intense and layered, small white flowers and flint notes, dry and sapid after taste |
Food pairing Fresh salami, pasta carbonara, boiled white meats with sauces, fresh cheeses with soft paste |
|
Appellation Treviso DOC Dosaggio Zero |
Winery Villa Marcello |
Winery location Fontanelle (TV) |
Grape varieties 85% Glera, 15% Chardonnay |
|
Alcohol 11% |
Total acidity 6 gr/lt |
Residual sugar 0.9 gr/lt |
Soil Silty clay |
|
Vineyards age 25 years |
Training system Sylvoz, doppia cappuccina |
Nr vines per hectare 3.000 - 4.000 |
Harvest First decade of September |
|
Vinification Fermentation with crio-maceration at 5°C Second fermentation: Metodo Italiano |
Ageing 4 months on selected yeasts, 4 months in autoclave at controlled temperature |
Available on the market June 2018 |
Formats 750 ml |
|
First vintage 2017 |
Serving temperature 6 - 8 °C |
Key descriptors Intense and layered, small white flowers and flint notes, dry and sapid after taste |
Food pairing Fresh salami, pasta carbonara, boiled white meats with sauces, fresh cheeses with soft paste |