The Sacchetto Vini Fili Prosecco Brut is made from the Glera grape. Typical strong apple and grapefruit scents with wisteria and elderberry hints. Good-structure, pleasant mouth-feel, well-balanced and harmonious.
- Alcohol: 12%
- Dry/Sweet value: 2 (1 is dry, 7 is very sweet)
- Residual Sugar: 15
- Contains Sulphites: Yes
- Producer: Sacchetto Vini
- Country: Italy
- Region: Veneto
- Style: Sparkling Wine
Typical strong apple and grapefruit scents with wisteria and elderberry hints. Good structure, pleasant mouthfeel, well-balanced and harmonious. It has a remarkable yeasty flavour as well as a result of the Charmat method. It is easy to drink and enjoy. It tastes slightly sweeter than traditional dry Champagne and seems like the ideal refresher to sip on a hot summer day.
This sparkling wine tastes best chilled at 6-8 degrees Celsius and served as an aperitif to be drunk before the meal, or with a light, fresh meal involving meats such as fish. Try it with legume and shellfish soups, noodles with delicate meat sauces, fresh cheeses, and white meats. The wine also complements acidic flavours like capers, lemon, and vinegar.
The Sacchetto family has been making wine for almost a century in the Veneto wine region of northeastern Italy. The estate of 65 hectares was founded in the 1920s by Sisto Sacchetto and remains a true family winery. Sisto’s son, Filiberto, modernised the winery in the 1980s and later passed the winery to his son, Paolo Sacchetto. The family members now live in the Prapian Estate, which can be found in the DOCG Valdobbiadene Prosecco area. The highest-quality Proseccos come from this region. They produce a variety of wines, from the Fili line to spumante, frizzanti, and still wines. Spumante wines have strong effervescence and are considered fully sparkling, while frizzanti wines are gently sparkling.
The grapes for Fili Prosecco are de-stalked and gently pressed, then fermented in temperature-controlled stainless steel tanks at 18-20 degrees Celsius. Later, the Fili Prosecco wine is blended and re-fermented in pressurized tanks, with the addition of local yeasts for “prise de mousse,” or the creation of foam and effervescence. This requires perfect temperature control for the best results of fine bubbles. Yeasts feed on the residual sugars in the wine and produce carbon dioxide effervescence as a result. The yeast is filtered out after fermentation. It is known as the Charmat method, an Italian technique for creating sparkling wine invented in 1895. It is more efficient than the traditional method used to create Champagne and other European wines, hence this wine’s great value.
The foothill microclimate of the Sacchetto’s vineyards in the Veneto region is ideal for the acidic, green-skinned Glera grape. Close to mountains as well as the sea, the spring rains and a range of temperatures prepare the vines for a late-season harvest. The soil tends to be a mix of chalky limestone and clay, rich in mineral salts. The hills and steep slopes create a difficult terrain, but the grapes are still harvested by hand. Italy’s peninsula shape provides plenty of coastlines to help create the climate that wine grapes prefer.