Animae Prosecco: Valdobbiadene Prosecco Superiore DOCG without added sulfites

Animae Prosecco Valdobbiadene Prosecco Superiore DOCG without added sulfites

The experience of three generations, the study of two years, the fruit of a territory: Perlage introduces Animae, the first Prosecco without added sulfites.

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Product details

The Animae challenge started with the harvest 2006 but it has deeper roots: the research of the wine purity, the attention for the consumer and the respect for the environment have always been the pillars of the Perlage philosophy.
To produce a Prosecco without added sulfites is not a simple matter: The first difficulty is caused by the yeasts which must accomplish the transformation from the must to the wine, in the fermentation process: they produce by themselves small quantities of sulfites. Still wines, which have just one fermentation, are relatively easier to manage; with regard to spumante, its production process needs a second fermentation (Charmat Method) in steel tanks. Through the second fermentation the still wine becomes sparkling, thanks to the addition of yeasts and sugar that activate the fermentation but produce sulfites.

That said, the production of sulfites is a natural effect of wine making. The yeasts normally used, produce such a quantity of sulfites that has to be declared on the label. The Perlage team, under the direction of the winemaker Andrea Gallina, solved this problem choosing selected yeasts that produce a very low quantity of sulfites. Anyway sulfites have a conservation role. This is the second difficulty Perlage has found, because a wine without added sulfites and with a very low level of natural sulfites could be subject to oxidation (especially the Glera vine-variety). In order to avoid this problem the whole wine making process takes place in total absence of oxygen.

Once these technical difficulties have been solved, Perlage has obtained an organic Prosecco Superiore DOCG of Conegliano-Valdobbiadene, that here we like to call "a wine of past times".

Animae represents a discontinuity compared to the traditional sparkling wines: it is well known, that sulfites are not merely antioxidants, but also they interfere with the organoleptic perception of the wine.
Therefore, Animae without added sulfites lets the real soul of the Prosecco DOCG come out, with its full primary aromas, the intact perfumes of the grapes and all the intensity of a bouquet that from the vineyard arrives straight to the glass. Another feature of Animae is the extremely low sugar level (3 g/l) that makes it very dry, almost a Pas Dosè, but similar to a long Charmat.

This is a Prosecco Superiore DOCG made with high technology and strong tradition, where research and memory are a perfect mix of elegance and harmony. Valdobbiadene Prosecco DOCG Animae is the first Prosecco DOCG of Conegliano Valdobbiadene made from organic grapes without added sulfites. It was born from a process of experimentation that lasted two years and it is still developing: for this reason, Animae is the first satisfying result of Prosecco Spumante without added sulfites and, at the same time, it is the start point for even more research about its potentialities.

Main data

Denomination Valdobbiadene Prosecco Superiore DOCG
Type Brut without added sulfites
Grapes 100% Glera
First year of production 2008
Area Refrontolo hills - Veneto
Shelf life 12 months

The vineyard

Soil type Mainly sandy and calcareous, not very deep
Altimetry and exposure 250 m a.s.l., south exposure
Vineyards age 25 years
Plantation system Guyot
Harvest Hand picking

The cellar

Vinification During the first fermentation takes place a soft pressing, static decanting of the must for 12 hours, fermentation at 16°C without added sulfites. The second fermentation takes place in steel pressurized tank using the long Charmat method, that can achieve 4-6 months, without added sulfites
Volume 11%
Sugar < 4 g/l

The tasting

Colour Brilliant with a pale straw yellow and fine creamy bubbles
Olfaction Scents of apple and pear, to the end mineral and bread crust scents, full-bodied, with fine and elegant quality
Taste Creamy, with fresh white pulp fruits bouquet, elegant yeast note, surprising persistent and harmonious
Service temperature 8 - 10 °C
Food pairing Perfect with shellfish, both raw or boiled, oysters, fish and pasta with light and veggie sauces. Our tip: Sushi!

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