Rebuli
PROSECCO SPUMANTE DOC TREVISO ROSÉ BRUT
DOC Treviso Rosé BRUT
Tasting Notes DOC Treviso Rosé BRUT
Colour:
Light pink, very bright, persistent perlage.
Aroma:
Very distinctive fruity notes, floral hints of red rose.
Taste:
Dry, intense with a finish of wild strawberries.
Product available!
Organoleptic characteristics of DOC Treviso Rosé BRUT
Grape variety:
Glera 85% and Pinot Noir 15%.
Harvest:
Manual.
Vinification and Refinement - Prosecco:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts. Refining and resting on the yeasts (noble lees) in stainless steel tanks for 3 months.
Vinification and Refinement - Pinot nero:
Maceration for approximately 10 days.
Second fermentation:
Blend of 2 varieties, use of selected yeasts. Fermentation with the Martinotti method in an autoclave. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling. Cycle duration approximately 60 days.
Bottling:
Isobaric, after sterile filtration.
Grape variety:
Glera 85% and Pinot Noir 15%.
Harvest:
Manual.
Vinification and Refinement - Prosecco:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts. Refining and resting on the yeasts (noble lees) in stainless steel tanks for 3 months.
Vinification and Refinement - Pinot nero:
Maceration for approximately 10 days.
Second fermentation:
Blend of 2 varieties, use of selected yeasts. Fermentation with the Martinotti method in an autoclave. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling. Cycle duration approximately 60 days.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for DOC Treviso Rosé BRUT
Its fresh, fruity notes harmoniously accompany the delicacy of the matching flavours:
Raw fish dishes such as sushi and sashimi
The serving temperature of DOC Treviso Rosé BRUT
Serve at 6-8°C
The ideal recipes with DOC Treviso Rosé BRUT
SINGLE DISH – RAW FISH
Sashimi
30 min
PREPARATION 30 min:
For the sashimi, we start by cleaning the sea bass. We took it already gutted, headless and scaled. To obtain 150 g of sea bass needed for the recipe, you can buy a fillet or obtain the necessary part from the sea bass as follows: after removing the head, gutting and scaled the fish, turn the belly of the fish towards you and cut so as to reach the tail, following the central bone. Then proceed with a cut along the entire back of the fish, above the fin. Then bring the tail of the fish to your right and make the same cut above the fin, from the tail towards the head. Cut to the base of the tail to obtain a fillet.
Turn the sea bass with the pulp resting on the cutting board and make the same cut to obtain the second fillet. Clean the upper fillet from the side, eliminating the outermost part, remove the bones with tweezers if present.
Remove the skin by sliding the blade between the pulp and the skin itself, starting from the tail. Place the fillet in a bowl with water, ice and fine salt, rub it gently with your hands, in order to eliminate the excess fat.
Pat dry with a dry disposable cloth. Now you can obtain 10 slices of sea bass, each of about 15 g. You will have to cut obliquely, against the grain.
Also cut 10 slices from the tuna and salmon fillet, always slices of the same thickness and weight. For each serving dish you can place 2 slices of each type of fish on the daikon. Always on each serving dish you can add some fresh wasabi, kizami wasabi and wakame seaweed. Your sashimi is ready, to be consumed immediately.
Turn the sea bass with the pulp resting on the cutting board and make the same cut to obtain the second fillet. Clean the upper fillet from the side, eliminating the outermost part, remove the bones with tweezers if present.
Remove the skin by sliding the blade between the pulp and the skin itself, starting from the tail. Place the fillet in a bowl with water, ice and fine salt, rub it gently with your hands, in order to eliminate the excess fat.
Pat dry with a dry disposable cloth. Now you can obtain 10 slices of sea bass, each of about 15 g. You will have to cut obliquely, against the grain.
Also cut 10 slices from the tuna and salmon fillet, always slices of the same thickness and weight. For each serving dish you can place 2 slices of each type of fish on the daikon. Always on each serving dish you can add some fresh wasabi, kizami wasabi and wakame seaweed. Your sashimi is ready, to be consumed immediately.
INGREDIENTS for 5 people:
- 150 g sea bass (bass), blast chilled
- 150 g blast chilled salmon, cleaned and trimmed
- 150 g blast chilled tuna, cleaned and trimmed
- Daikon to taste (for garnish)
- Soy sauce to taste (optional)
- Wasabi to taste (your choice)
- Wasabi (kizami) to taste (of your choice)
- 15 g Wakame seaweed (for accompaniment)
SINGLE DISH – RAW FISH
Sushi (preparation for Uramaki, Hosomaki, Temaki and Nigiri)
Cooking time 40 min (for nishiki rice)
PREPARATION 1 h 10 min:
First rinse the nishiki rice thoroughly in cold water to remove impurities. Change the water until it becomes clear. Then leave it to soak for an hour. Drain it and let it rest in the colander for 5 minutes.
Pour 500 g of water and the rice into a tall pot . Usually the rice-water ratio is 1:1, but it may vary depending on the season. Turn on the heat and cover the pot with a lid. When it starts to boil, stir the rice once with a wooden spoon, to ensure even cooking. Cook over medium heat for 5 min, then lower the heat and cook for another 7 min over low heat. At this point, remove the pot from the heat without removing the lid and let it rest for another 6 min. Then put the pot back on the heat over medium heat for another 30 sec. It should be slightly al dente.
Prepare the rice vinegar mixture, which will give a slightly acidic taste. Pour the rice vinegar into a saucepan and add the salt. Heat over medium-low heat to dissolve the salt, until it reaches a boil. Then add the sugar, stir and turn off the heat. Let it cool and add the kombu seaweed . A tip is to wash the kombu seaweed before adding it to the mixture in order to remove the white patina that is sometimes present on the outside of the seaweed and in this way reduce the salt intake.
Now that the rice is ready, take the hangiri (or alternatively a low and wide container made of wood or another material other than steel), it is used to season the rice. Wet it with water, then empty it: in this way the wood will not absorb the vinegar. Pour the rice inside and add the filtered vinegar mixture, letting it drip onto the ladle to spread it over the rice. Mix the rice by moving it sideways so as not to crush it. It is important to mix until it appears shiny and well seasoned. To cool it, fan it so that the vinegar evaporates quickly. Once seasoned, transfer the rice to the ohitsu , the wooden container to maintain the temperature of the rice. Cover it with a damp paper towel to keep the heat constant. Alternatively, you can use a wooden or steel container covered with a damp cloth. When the rice is at a temperature of about 36°, you can use it and serve it for your sushi.
Pour 500 g of water and the rice into a tall pot . Usually the rice-water ratio is 1:1, but it may vary depending on the season. Turn on the heat and cover the pot with a lid. When it starts to boil, stir the rice once with a wooden spoon, to ensure even cooking. Cook over medium heat for 5 min, then lower the heat and cook for another 7 min over low heat. At this point, remove the pot from the heat without removing the lid and let it rest for another 6 min. Then put the pot back on the heat over medium heat for another 30 sec. It should be slightly al dente.
Prepare the rice vinegar mixture, which will give a slightly acidic taste. Pour the rice vinegar into a saucepan and add the salt. Heat over medium-low heat to dissolve the salt, until it reaches a boil. Then add the sugar, stir and turn off the heat. Let it cool and add the kombu seaweed . A tip is to wash the kombu seaweed before adding it to the mixture in order to remove the white patina that is sometimes present on the outside of the seaweed and in this way reduce the salt intake.
Now that the rice is ready, take the hangiri (or alternatively a low and wide container made of wood or another material other than steel), it is used to season the rice. Wet it with water, then empty it: in this way the wood will not absorb the vinegar. Pour the rice inside and add the filtered vinegar mixture, letting it drip onto the ladle to spread it over the rice. Mix the rice by moving it sideways so as not to crush it. It is important to mix until it appears shiny and well seasoned. To cool it, fan it so that the vinegar evaporates quickly. Once seasoned, transfer the rice to the ohitsu , the wooden container to maintain the temperature of the rice. Cover it with a damp paper towel to keep the heat constant. Alternatively, you can use a wooden or steel container covered with a damp cloth. When the rice is at a temperature of about 36°, you can use it and serve it for your sushi.
INGREDIENTS for 4 people:
- 500 g nishiki rice
- 500 g water
- 75 g rice vinegar
- 30 g sugar
- 19 g fine salt
- 5 g kombu seaweed
