Bollicine

Silvestri Brut Blanc de blancs: a sun-kissed prince, a precious gem in our sparkling crown. The product that best represents and fills us with pride: the “Silvestri method”, fresh and territorial on one hand, but also complex and varied thanks to the long ageing on the lees.

Technical Sheet Vinification Techniques: White vinification, gentle pressing, fermentation at controlled temperature of clear must, with the addition of selected yeasts.
Foaming
It begins in the months of February-March following the harvest and ends in October-November. During this long period of “sur lie” ageing, following the autolysis of the same yeasts, the sparkling wine acquires a very characteristic aroma and taste. The bottle ageing before sale is about three months.

Perlage: Very fine and persistent.

Colour: Straw yellow and bright.

Taste: Dry and dynamic, fresh and savoury, it has great balance and a harmonious and elegant finish with intense floral and citrus sensations.

ALCOHOL CONTENT: 11% vol.
DESCRIPTION: It is a straw yellow coloured wine, obtained through natural fermentation. The flavour is delicate with fruity notes. The bouquet is intense and characterised by a pleasant and persistent foam. Ideal as an aperitif with all starters, with fish and shellfish dishes. Suitable as an after-dinner drink to accompany dessert. Can be enjoyed throughout the meal.

Grape varieties: Montepulciano and Pinot Noir.
Production area: San Severo.
Vineyard: Contrada Cotinone and Contrada San Matteo – 2 + 12 hectares
Soil type: clay-limestone, on a gentle slope.
Exposure and altitude: South South-West, 80-100 m above sea level.
Training system and planting density: Apulian pergola – 2,000 vines per hectare.
Yield per hectare: 100-120 quintals per hectare, about 3-4 kg per vine.
Harvest period: mid-August for Pinot Noir and early September for Montepulciano, with manual picking and selection of the grapes to best preserve the integrity of the fruit and quality.

Ageing and time on the lees: each bottle rests for a minimum of 24 months away from light, draughts and knocks, at a temperature of 13°C, in the cellars of our ancient winery.
Disgorgement: done manually à la glace, with the addition of the dosage syrup, about two months before release.

Colour: salmon pink with subtle shades of purple and gold, with a soft, abundant mousse and a fine, persistent perlage.
Aroma: intense, fresh, sweet and broad on the nose, with the fragrance of flowers and a delicate blend of bread, toast and ripe fruit.
Taste: the complex aromas lead into a lively palate, a full, enveloping sip with a very fine bubble. Dry yet rounded, savoury, long-lasting, with a balanced flavour texture and a pleasant drinkability.

Format: 0.75-litre bottle and 1.5-litre bottle.

It is the House’s best-selling product, and it was also the first to be produced. It includes the addition of the liqueur d’expédition. D’Araprì Brut is a blend of grapes and is aimed at a broad range of consumers.

Grape varieties: Bombino Bianco and Pinot Noir.
Production area: San Severo.
Vineyard: Contrada San Biase, Contrada Cotinone and Contrada San Matteo – hectares 1/2 + 2 + 12
Soil type: clay-limestone, on a gentle slope.
Exposure and altitude: South to South-West, 80-100 m above sea level.
Training system and planting density: Apulian pergola – 2,000 vines per hectare.
Yield per hectare: 100-120 quintals per hectare, about 3-4 kg per vine.
Harvest period: first half of August for Pinot Noir and early September for Bombino Bianco, with manual harvesting and selection of the grapes.

Ageing and time on the lees: each bottle rests for a minimum of 24 months protected from light, draughts and knocks, at a temperature of 13°C, in the cellars of our historic winery.
Disgorgement: à la glace, by hand, with the addition of the dosage syrup, about two months before commercialisation.

Colour: bright straw yellow with fine perlage
Aroma: ethereal bouquet with a hint of yeast (bread crust); the nose, softened by scents of dried wild flowers and enriched by fruity notes of apple, yellow peach and orange.
Taste: the sugar dosage is deliberately kept low, at 5 g/l, to preserve its fragrance and aromatic freshness. Delicately dry and harmonious, with a fresh palate and good body, and an aftertaste of toasted notes and panettone. It finishes clean and dry, with a refined dryness that draws out the initial sweetness.

The company’s solidity has always translated into a capacity for research, namely into sparkling wines rich in information, such as this Pas Dosé, which is the driest product in the range of sparkling wines marketed. It reveals all the potential of the Dauno area. No liqueur d’expédition is added, so the base wine expresses its full personality. Pas Dosé is aimed at people who enjoy sparkling wine throughout a meal and at lovers of classic sparkling wine

Grape varieties: Bombino Bianco and Pinot Noir.
Production area: San Severo.
Vineyard: Contrada San Biase, Contrada Cotinone and Contrada San Matteo – hectares 1/2 + 2 + 12
Soil type: clay-limestone, on a gentle slope.
Exposure and altitude: South South-West, 80-100 m a.s.l.
Training system and planting density: Apulian pergola – 2,000 vines per hectare.
Yield per hectare: 100-120 quintals per hectare, about 3-4 kg per vine.
Harvest period: early August for Pinot Noir and early September for Bombino Bianco, with manual picking and selection of the grapes.

Ageing and time on the lees: each bottle rests for a minimum of 24 months, protected from light, draughts and knocks, at a temperature of 13°C, in the cellars of our historic winery.
Disgorgement: à la glace, by hand, without the addition of dosage syrup, about two months before release.

Colour: deep straw yellow with golden highlights and a fine perlage.
Aroma: elegant, rich, with toasted bread notes and hints of pastry.
Taste: dry, harmonious, with a very elegant palate, fresh and with a voluminous yet delicate creaminess. After 30 months of ageing it releases vibrant, crisp sensations, but also sweet ones.

It has a straw-yellow colour with greenish reflections and a soft, compact mousse, supported by an exuberant, fine perlage. On the nose it surprises with its floral bouquet, which gives way to hints of green apple and Williams pear. On the palate it is dry with a long, decisive finish.
Grape variety: Glera (min. 85%) and other white grape varieties from the area (max. 15%).
Geographical location: hills of Valdobbiadene-Conegliano.
Harvest period: September.
Vinification: white vinification, i.e. without the skins, at a controlled temperature of 16 °C; secondary fermentation by slow refermentation in large sealed vessels, at 14-15 °C.
Bottle pressure: 5.5 atm.
Residual sugar: approx. 4.5 g/l.
Alcohol: 11.5%.
Pairings: excellent both as an aperitif and with a meal. Ideal with fish dishes, it pairs well with light vegetable and white meat preparations, and is excellent with tempura.

In the light, its intense, fine perlage stands out, its colour tending towards bright green and its compact foam. On the nose, it evokes late spring with hints of peach and yellow apple, while on the palate it is harmonious, pleasantly savoury and slightly acidic.
Grape variety: Glera (min. 85%) and other white grape varieties from the area (max. 15%).
Geographical location: hills of Valdobbiadene - Conegliano.
Harvest period: September.
Vinification: white, i.e. without the skins at a controlled temperature of 16 °C; sparkling through slow refermentation in large sealed vessels, at 14 - 15 °C.
Bottle pressure: 5.5 atm.
Residual sugar: approx. 9 g/l.
Alcohol: 11%.
Pairings: excellent as an aperitif and superb throughout the meal.
It is particularly suited to sea bass and gilthead bream fillets and goes well with seafood, shellfish and delicate first courses.

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