Prosecco di Valdobbiadene Superiore Brut Nature 'Sui Lieviti' Borgoluce
Organic and biodynamicThe Prosecco Superiore Brut Nature 'On the Lees' of Borgoluce winery is a sparkling wine that referments in bottle according to Ancestral Method, a 'prosecco col fondo'. In addition to producing wine, Borgoluce is a farm that raises livestock, which helps to fertilize its soils, and grows corn, which in addition to reselling they use to produce biogas and to fully meet the company's energy needs: a closed cycle. This sparkling wine has a remarkable freshness, the nose reveals aromas of apple, pear and hints of bread crust. The foam is delicate and fine, it cleans the palate with its light and slightly mineral sip on the finish. You can sip a flute with a risotto 'alla parmigiana' or with sushi
The Borgoluce estate offers with the Prosecco di Valdobbiadene Superiore “Sui Lieviti” a pleasant version of Glera grapes vinified according to the traditional ancestral method: to be discovered and enjoyed immediately or left to evolve over time on its own lees.
Borgoluce produces its Prosecco di Valdobbiadene Superiore “Sui Lieviti” by vinifying pure Glera grapes grown under certified organic farming. The reference area is the Susegana area, a municipality in the province of Treviso adjacent to Conegliano, along the line of slopes that meet the Piave river to the southwest. The Collalto hills are of morainic origin and feature soils characterized by a clay matrix with a good presence of limestone: the vineyards are located at an altitude between 200 and 300 meters above sea level with a southeast exposure and benefit from a temperate climate, with a good annual temperature range. The harvest is carried out by hand after mid-September and the grapes are collected in boxes. The winery operations begin with the pressing of whole bunches and fermentationthrough company yeasts of only the free-run must: the wine is cooled to reach a residual sugar of 20 grams per liter and spends the entire winter aging on the lees. Bottling is done without dosage in the following spring and the spontaneous sparkling leads to the depletion of residual sugars and the formation of effervescence, according to the typical ancestral method. The final aging in bottle involves an additional stay in the cellar of at least 3 months.
The Prosecco di Valdobbiadene Superiore Brut Nature “Sui Lieviti” from the Borgoluce estate presents itself with a golden yellow color and fine, dense bubbles. The aromas are characteristic of the varietal and the area of origin, with white-fleshed fruit in the foreground, accompanied by the fragrant notes of bread crust and a pleasant mineral trail. The tasting reveals a light body and an immediate freshness, well balanced with some citrus hints and a finish that recalls the mineral part. A Prosecco “col fondo” interpreted harmoniously, topair with appetizers, fried fish, or vegetable risottos.
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