The Praeclarus Brut di Kellerei St. Pauls is produced from Chardonnay grapes that mature in the vineyards above San Paolo, at an altitude ranging between 300 and 500 meters, on the dolomitic limestone soil of the Mendola massif, with sandy and clayey deposits. The south-east exposure, constant ventilation from the down winds, and the temperature range between day and night create a microclimate that allows for a particularly prolonged and optimal maturation, resulting in an excellent acidity-sugar ratio. The grapes are strictly harvested by hand and gently pressed whole. The maturation of the base wine takes place in large wooden barrels for several months, followed by bottle fermentation and aging on the lees at a constant temperature in an ancient bunker for 40 months.

PRAECLARUS BRUT KELLEREI ST. PAULS: TASTING

The Praeclarus Brut di Kellerei St. Pauls is bright straw yellow with golden reflections and a fine and dense foam. On the nose, it is elegant, with hints of white flowers, peach, citrus, hazelnut, bread crust, and mineral notes. On the palate, it is savory, fresh, with truly pleasant bubbles and an excellent taste-olfactory correspondence. A perfect aperitif, it pairs well, for example, with a malga cheese soufflé and morel mushrooms.