San Simone
Perlae Prosecco Zero Dosage Millesimato 2025
Other years:
2023| Denomination | DOC Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 90% Glera, 10% Chardonnay |
| Aging | Natural ageing on the lees for 3–4 months at 8–10°C (after cooling the must to stop fermentation). |
| Other years | 2023 |
- Zero Dosage: No residual sugar, persistent and dry finish
- Composition: 90% Glera, 10% Chardonnay; 2025 Vintage Prosecco DOC
- Fruity aromas: green apple, white peach and lime zest
- Fine bubbles: creamy and long-lasting mousse; fresh, balanced and savoury flavour
- Charmat Method: second fermentation in steel tanks and ageing on the lees for 3–4 months
Description
What type of wine it is
San Simone's Perlae Prosecco Zero Dosage is a Friuli Denominazione di Origine Controllata sparkling wine with a clean and defined profile, born from a careful blend of Glera and Chardonnay grapes, with fermentation in steel and the Charmat Method. In the glass, it expresses itself through a bright straw-yellow colour with greenish glints, enlivened by a fine perlage and a creamy, persistent mousse. The crisp aromas of green apple, white peach and lime zest introduce a fresh and harmonious sip. The finish is distinguished by being dry and savoury, ideal for accompanying light starters, shellfish dishes and oily fish.
Where it comes from
This sparkling wine takes shape in the westernmost part of Friuli, near Azzano Decimo, in an area dedicated to Prosecco production. The vineyards are trained using the double guyot system on alluvial soil, whose matrix rich in limestone, sandy components and clay is decisive for the balance of the vines. This specific geological conformation infuses the grapes with the freshness and vibrant savouriness that distinguish the wine's aromatic profile, outlining a lively and balanced structure with no added sugars.
How it is produced
Production begins with a meticulous harvest, followed by destemming and soft pressing of the clusters. After an initial fermentation in steel, the wine undergoes secondary fermentation in an autoclave according to the Charmat Method, where it rests at a controlled temperature. To preserve its freshness and complexity, the must is cooled, allowing for an extended ageing on the lees for several months. The process concludes with isobaric bottling, which fixes the aromas in a perfect zero dosage with a strong territorial character.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1915
- Oenologist: Antonio Brait, Antonio Brisotto
- Bottles produced: 900.000
- Hectares: 65
Later on handed over to our parents, Gino and Liviana convinced that to grow and improve we must always be open to change, which gave birth to a new production project: San Simone. An adventure that started from the historical Brisotto cellars, in Prata and later shifted to the new premises in Porcia, where the company accelerated its pace on the road to quality. This project aims to handle with care even a minimum detail, from the vineyard to the bottle.
At the Concours Mondial Bruxelles, our Prosecco Doc Brut Millesimato Perlae Naonis 2021 was awarded the Gold Medal. Read more
| Name | San Simone Perlae Prosecco Zero Dosage Millesimato 2025 |
|---|---|
| Type | White charmat method sparkling wine pas dosé |
| Denomination | Prosecco DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 90% Glera, 10% Chardonnay |
| Country | Italy |
| Region | Veneto |
| Vendor | San Simone |
| Origin | Westernmost part of Friuli, in the municipality of Azzano Decimo, at the centre of the Prosecco DOC |
| Soil composition | Alluvial soil, rich in limestone, sandy and clayey |
| Cultivation system | Double Guyot |
| Plants per hectare | Three thousand five hundred |
| Yield per hectare | 120 quintals per hectare |
| Harvest | Second week of September |
| Fermentation temperature | 16–18°C (fermentation in stainless steel); 14–16°C (second fermentation in an autoclave) |
| Fermentation | About 30 days |
| Production technique | Charmat method (second fermentation in a pressurised tank) |
| Wine making | Destemming, soft pressing, racking, settling and fermentation in stainless steel for 8–10 days at a controlled temperature (16–18°C); resting in steel while awaiting the secondary fermentation. Second fermentation in autoclaves using the Charmat method for approximately 30 days at 14–16°C until reaching about 6 bar; then the must is cooled to halt fermentation and kept at 8–10°C for 3–4 months for natural ageing on the lees, then filtered and isobarically bottled. |
| Aging | Natural ageing on the lees for 3–4 months at 8–10°C (after cooling the must to stop fermentation). |
| Allergens | Contains sulphites |