Tenuta di Collalbrigo
Conegliano Valdobbiadene Prosecco Superiore Brut
| 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 |
| Aging | The second fermentation is triggered by inoculation of selected yeasts and once that process has ended, the sparkling wine is cooled to -2 °C (28 °F) and the micro-filtered. |
Description
A Charmat Method Brut sparkling wine from Veneto, produced by Tenuta di Collalbrigo. 11% ABV, 100% Glera. 0.75 L bottle. A Prosecco Superiore made in the hills of Conegliano Valdobbiadene, where the Consulich family has been growing vines since 1938. The initial fermentation is spontaneous with indigenous yeasts, then the wine is filtered and the second fermentation takes place with selected yeasts. The perlage is fine and persistent. This wine won a bronze medal at the IWSC.
Awards
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91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
- Start up year: 1938
Tenuta di Collalbrigo is owned and operated by the Consulich Family, one of the World's oldest dynasties of shipowners, now winemakers for four generations.
In 2021, the IWSC (International Wine & Spirit Competition) awarded the following wines:
- Prosecco Conegliano-Valdobbiadene Superiore Extra Dry: Gold Medal (95 points)
- Prosecco Conegliano-Valdobbiadene Superiore Brut: Bronze Medal (86 points) Read more
| Name | Collalbrigo Conegliano Valdobbiadene Prosecco Superiore Brut |
|---|---|
| Type | White green charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Tenuta di Collalbrigo |
| Origin | Hills of Conegliano and Valdobbiadene |
| Soil composition | Clay, pebbles. |
| Harvest | Middle of September. |
| Wine making | After the harvest, which typically occurs in mid-September, the first fermentation of the wine is spontaneous and with indigenous yeast. The wine is then filtered using a centrigual process. |
| Aging | The second fermentation is triggered by inoculation of selected yeasts and once that process has ended, the sparkling wine is cooled to -2 °C (28 °F) and the micro-filtered. |
| Allergens | Contains sulphites |