"Frizzante …naturalmente Brichet - Casa Coste Piane

"Frizzante …naturalmente Brichet " - Casa Coste Piane

The Brichet Frizzante ... naturalmente by Casa Coste Piane is a fresh and juicy sparkling wine made from Glera grapes with a small addition of Verdisio. The grapes come from a historic vineyard located at 400 meters above sea level. and the name of the wine is a tribute to the old farmer who took care of it. Spontaneous fermentation before aging in steel barrels until April of the year following the harvest. Then bottling with subsequent spontaneous refermentation.

Service

We taste it at a temperature around 6/8 ° C. 

Pairings

Ideal as an aperitif, first courses with fish and vegetables, to try with polyptychs to the sauce.

Cellar: Case Coste Piane

The Casa Coste Piane farm is located in Santo Stefano di Valdobbiadene, on the Treviso foothills, in the heart of the territory devoted to Prosecco. Winemakers since ever, the Follador family (pictured above, Loris) began bottling in 1983. There are about six hectares of vines, divided into various plots, all in the hills, at an altitude of between 250 and 400 meters. The clayey soil - marly of morainic origin - allows the roots of the older strains to draw deeply from the mineral salts of the earth.The philosophy of production and work in the vineyard, mainly manual, is characterized by respect for nature, the absence of herbicides and chemical fertilizers and the exclusive use of copper and sulfur against fungal diseases.The main product of Casa Coste Piane is Prosecco sur lie, obtained from a natural and spontaneous refermentation in the bottle. It is a wine that after the pressing of the grapes undergoes an initial fermentation in the tanks and remains at rest all winter. In the spring, with the first warmths, it is bottled and the second spontaneous fermentation begins, which allows the carbon dioxide to be retained in the glass, creating a lively prosecco.It is an easy-to-drink, dry and slightly sparkling wine, in which the flavor and minerality conferred by the characteristics of the land of origin stand out. Prosecco sur lie does not undergo physical-chemical treatments (such as tight sterilizing filtrations) neither during winemaking, nor before bottling and therefore remains alive and constantly evolving over time thanks to the presence of natural yeasts in the bottle (from which its name, which in French means precisely on the lees