Linea Di Marco – Briò

Briò

Vino Frizzante Bianco

The Briò wine derives from the area of the Valle d’Itria, the famous and picturesque land of the trulli.
Produced from white grapes selected and made into wine using the most rational and modern oenological techniques. Its scent, fragrance, harmony and vivacity are the essential characteristics of this young wine. It is to accompany fish dishes, hors d’ouvres, white meats and first courses. It is excellent also as an appetizer. To be served fresh at 8°-10°C.

TECHNICAL CHARACTERISTICS

• AGE OF VINEYARD: 20 – 40 years;
• SYSTEM OF GROWTH: A short tree from Puglia;
• VARIETY OF GRAPES: Verdeca 50 – 65%, Bianco d’Alessano 35 – 50%, for 5%other varieties can be included such as Fiano, Bombino and Malvasia Toscana;
• GRAFTING: 1.103 – 140 Ruggieri;
• NUMBER OF STUMPS PER ACRE: 3.000 – 3.500;
• AMOUNT OF WINE PER ACRE: 70Hl;
• PERIOD OF HARVESTING: First decade of October;
• FERMENTATION OF THE MUST: After natural decantation the must is separated from the dregs, inoculated with selected yeasts, and left to ferment at a thermo regulated temperature;
• RE-FERMENTATION OF THE WINE: It is re-fermented in autoclaves with the medium Charmat method. This process lasts about 3 – 4 months and it is necessary to give it the true characteristics of a sparkling wine;
• REFINING AND AGEING OF THE WINE: It rests in autoclaves made of stainless steel, then it is refrigerated and filtered. Its commercialization will begin 8 – 9 months after harvesting;
• ANALITICAL DATA: Alcohol 12,50% vol. – Acid total 6,00‰;
• ORGANIC EXAMINATION: Pale green or pale yellow in colour, vinous, delicate, characteristic, pleasant, to the palate it is dry, delicate and lively;
• GASTRONOMIC COMBINATIONS: It mainly accompanies fish dishes, hors d’ouvres, white meat and first courses. It goes very well as an appetizer and it is to be uncorked cool at 8° – 10°C.