Col de' Salici
Prosecco Brut
| Denomination | DOC Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Then cuvee Brut (using a variable percentage of cryomacerated wine) followed by prise de mousse. |
Description
Prosecco DOC Brut, produced by Col de' Salici in Veneto, 11% ABV. 100% Glera. A Prosecco born from the passion and expertise of Giancarlo Notari, who recognized the potential of this grape variety. Hand-harvested during the second week of September. Immediately after harvest, some of the grapes are gently destemmed and crushed; the resulting must is then kept at a constant temperature of 5-6°C for approximately 12 hours. The liquid portion is fermented separately in steel tanks at a constant temperature of 18-20°C; fermentation lasts approximately 15-20 days. Aged with the Brut cuvée and secondary fermentation. Straw yellow with greenish reflections. Fruity, with notes of apple; the dominant floral notes are those of flowering wisteria and acacia. It has a good acidity, a fresh taste, and is pleasant and harmonious on the palate.
Tasting notes
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 Prosecco Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Col de' Salici |
| Climate | Altitude: 200 m a.s.l. Exposure: South-East. |
| Soil composition | Predominantly clayey of morainic origin. |
| Cultivation system | Guyot, Double Headed and Sylvoz. |
| Plants per hectare | 2500 |
| Yield per hectare | 135 q. |
| Harvest | Hand-harvested the second week of September. |
| Wine making | Immediately after harvesting, part of the grapes are softly crushed and destemmed; the must obtained is then kept at a constant temperature of 5-6 °C for about 12 hours. The liquid part is fermented separately in steel tanks at a constant temperature of 18-20 °C; fermentation lasts for about 15 - 20 days. |
| Aging | Then cuvee Brut (using a variable percentage of cryomacerated wine) followed by prise de mousse. |
| Residual sugar | 9.0 gr/L |
| Allergens | Contains sulphites |