Col de' Salici
Valdobbiadene Prosecco Superiore Brut Millesimato 2024
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
Description
What kind of wine it is
Valdobbiadene Prosecco Superiore Brut by Col de’ Salici is an elegant white sparkling wine that fully expresses the typical character of the Glera grape. Visually, it displays a straw yellow hue, enlivened by greenish highlights and a fine, persistent perlage. The aromatic profile opens with fragrant notes of apple, intertwined with delicate floral hints of wisteria, acacia, and spring flowers. On the palate, it is dry and harmonious, characterised by a delicate citrus note that leads to a clean and refreshing finish.
Where it comes from
This sparkling wine originates in the heart of the renowned area between Conegliano and Valdobbiadene, in Veneto, the homeland of Prosecco Superiore. The vineyards, cultivated using the Guyot and Sylvoz systems, are situated at two hundred metres above sea level and benefit from a favourable south-east exposure. The morainic soils, predominantly clay, impart vibrant acidity and a decisive character to the wine. This pedoclimatic setting encourages optimal aromatic ripening, enhancing the freshness on the palate of each sip.
How it is produced
Production begins with the manual harvesting of the grape bunches, followed by gentle crushing and destemming. To enhance the fruity expression, the must rests at a low temperature, taking advantage of a partial cryomaceration. Fermentation takes place in steel tanks, while the secondary fermentation follows the Charmat Method, an ideal technique to highlight the aromatic elegance of the grape variety. Col de’ Salici completes the production cycle every forty days, a technical choice aimed at preserving the wine’s maximum integrity and fragrance.
History and Curiosities
Founded in 1997, the Col de’ Salici brand expresses the authentic soul of Veneto’s Prosecco Superiore DOCG. The Glera grapes, hand-picked at the end of September on clay soils of morainic origin, undergo a partial cryomaceration aimed at enhancing every delicate fruity fragrance. The 2024 vintage, overseen by oenologist Saverio Notari, is expertly produced following the Charmat method. The particular choice to bottle the wine every forty days ensures absolute freshness in every glass, preserving the liveliness of a fine and harmonious perlage.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1997
- Oenologist: Saverio Notari
- Bottles produced: 600.000
- Hectares: 32
High-level packaging combines with quality in production. First, the grapes are selected only in the best production areas of the Conegliano Valdobbiadene DOC and DOCG. Then, the vinification occurs with partial cryomaceration, enhancing the grape variety's fragrance and fruity sensation. Finally, the bottling is carried out every 40 days to guarantee the market a product that is always fresh. Read more
| Name | Col de' Salici Valdobbiadene Prosecco Superiore Brut Millesimato 2024 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Col de' Salici |
| Story | History and Curiosities Founded in 1997, the Col de’ Salici brand expresses the authentic soul of Veneto’s Prosecco Superiore DOCG. The Glera grapes, hand-picked at the end of September on clay soils of morainic origin, undergo a partial cryomaceration aimed at enhancing every delicate fruity fragrance. The 2024 vintage, overseen by oenologist Saverio Notari, is expertly produced following the Charmat method. The particular choice to bottle the wine every forty days ensures absolute freshness in every glass, preserving the liveliness of a fine and harmonious perlage. |
| Origin | Conegliano (Treviso) |
| Soil composition | Predominantly clayey of morainic origin |
| Cultivation system | Guyot doppio capovolto e Sylvoz |
| Plants per hectare | 2500 |
| Yield per hectare | 13,500 kg/hectare |
| Harvest | Hand-harvested in the second half of September |
| Fermentation temperature | 18-20°C |
| Fermentation | Approximately 15-20 days |
| Production technique | Charmat method; partial cryomaceration |
| Wine making | Immediately after harvesting, part of the grapes undergo gentle crushing and destemming; the resulting must is then kept at a constant temperature of 5-6 °C for about 12 hours. The liquid part is fermented separately in stainless steel tanks at a constant temperature of 18-20 °C; fermentation lasts for about 15-20 days. |
| Total acidity | 6.5 gr/L |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |