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Col De' Salici Prosecco Valdobbiadene Extra Dry

Col De' Salici Prosecco Valdobbiadene Extra Dry

Front Col De' Salici Prosecco Valdobbiadene Extra Dry
Back Back Col De' Salici Prosecco Valdobbiadene Extra Dry
88
0,75 l  -  11.50% by vol.
Col de' Salici
It has a straw yellow clour with greenish reflections. At the nose it's rich fruity with floral aromas, delicate and persistent. In the mouth it's fresh, slightly bitter aftertaste, pleasant, well-structured and persistent. The perlage is fine and persistent while the mousse is rich, intense and elegant.
Perlage: Fine and persistent. Mousse: Rich, intense and elegant.
Straw yellow with greenish reflections.
Rich fruity with floral aromas, delicate and persistent.
Fresh, slightly bitter aftertaste, pleasant, well-structured and persistent.
More info
€ 10.13
Price With VAT
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6
Order now to receive it Tuesday, 06 December 2016 in Italy.
How to serve
Serving temperature:
06 - 08°C.
Longevity:
03 - 05 years
Food matching:

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Features
Name Col De' Salici Prosecco Valdobbiadene Extra Dry
Wine type White sparkling charmat met.
Classification
Format 0,75 l Standard
Country Italy
Region Veneto
Grapes 100% Glera
Vineyards location The grapes come from selected hillside vineyards in the Valdobbiadene, the denomination for Superior Prosecco.
Composition of the land Soils are marbly with layers of clay.
Yield x hectare 85 - 87 hl/HA
Vinification The grapes are selected from the best production areas in the DOC and DOCG Conegliano Valdobbiadene before being fermented with partial maceration (which exalts the fragrance and sensation of the fruit variety) and be bottled under isobaric process, with very low CO2 (4bar).
Alcohol 11.50% by volume
Residual sugars 14.00 gr/L
On sale Price Col De' Salici Prosecco Valdobbiadene Extra Dry € 10.13  With VAT
Producer

Col de' Salici

From this winery:
Located in Castle Roganzuolo (TV), the company Col de'Salici was born with the "Compagnia del Vino" in 1997. The grapes are selected from the best production areas in the DOC and DOCG Conegliano Valdobbiadene before being fermented with partial macer...
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