Prosecco Oltre Brut - Masot

Viticulture

Production Area
Sarmede, Treviso

Variety
Glera 100%

Vineyard
Verine, one of the family’s historic vineyards located in the hills around Treviso. Yields are kept below production regulations, at 15,000 kg/ha

Vine Training System
Double canopy, trimmed twice, with leaves removed manually when needed

Climate
A cool, mild climate with excellent exposure to sun and wind, along with good temperature variation and low relative humidity

Winemaking

Pressing
Cryomaceration at a controlled temperature, followed by gentle pressing. The grapes are then separated between first and second pressings

Fermentation
Fermented in temperature-controlled stainless steel tanks, then aged for 4 months

Secondary Fermentation
Martinotti method, in autoclaves for 30 days

Technical Data
11.5% vol.
Residual sugar: 0 g/l

Consumption

Storage
Store in a cool, dark place, ideally between 12–18°C. Avoid keeping it in the refrigerator for extended periods

Recommended Pairings
Ideal as an aperitif and perfect with fish and seafood, especially raw dishes

Serve
Best served at 6–8°C. Remove the cork carefully and serve in long-stemmed glasses

Here’s a slightly more refined version if you want it to feel a bit more premium on the page:

Wine Details

Made from 100% Glera, this wine comes from Sarmede, Treviso, with fruit grown in Verine, one of the family’s historic hillside vineyards. Yields are kept deliberately low at 15,000 kg/ha, below production regulations, to help preserve quality and character.

The vines are trained using a double canopy system, trimmed twice during the season, with manual leaf removal carried out when needed. The vineyard benefits from a cool, mild climate, excellent sun and wind exposure, good temperature variation, and low humidity.

Winemaking begins with cryomaceration at a controlled temperature, followed by gentle pressing, with the grapes separated between first and second pressings. Fermentation takes place in temperature-controlled stainless steel tanks, with the wine then aged for 4 months. The secondary fermentation follows the Martinotti method, spending 30 days in autoclaves.

With 11.5% ABV and 0 g/l residual sugar, it offers a crisp, clean profile. Serve at 6–8°C in long-stemmed glasses. It is ideal as an aperitif, and pairs beautifully with fish and seafood, particularly raw dishes.