Col de' Salici
Col de' Salici Prosecco Brut
Regular price
€14,00
Immediate availability
| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | This is followed by cuvee Brut (using a variable percentage of cryomacerated wine), which is followed by prise de mousse. |
Details
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Starters
Fish
Shellfish
Cheese
Cold cuts
Oily fish
White fish
Producer
Col de' Salici
From this winery
- Start up year: 1997
- Oenologist: Saverio Notari
- Bottles produced: 600.000
- Hectares: 32
The Col de' Salici brand originated in 1997 with the Compagnia del Vino. Prosecco was by no means popular in those years. Still, Giancarlo Notari could grasp its characteristics of freshness and immediacy that today make this appellation one of the most dynamic, modern and well-known on the Italian wine scene.
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
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 | ed by hand the second week of September. |
| Wine making | Immediately after the harvest, 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 | This is followed by cuvee Brut (using a variable percentage of cryomacerated wine), which is followed by prise de mousse. |
| Residual sugar | 9.0 gr/L |
| Allergens | Contains sulphites |