Col de' Salici
Col de' Salici Valdobbiadene Prosecco Superiore Brut Millesimato 2024
Regular price
£13.50
Immediate availability
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
Details
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Starters
Pasta
Fish
Cheese
Poultry
Cold cuts
White fish
Vegetarian
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 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 |
| Origin | Conegliano (Treviso) |
| Climate | Altitude: 200 m. a.s.l. Exposure: South-East. |
| Soil composition | Clayey of morenic origin. |
| Cultivation system | Double Guyot and Sylvoz. |
| Plants per hectare | 2,500 |
| Yield per hectare | 13,500 kg/hectare |
| Harvest | By hand, second half of September. |
| Wine making | Immediately after the harvest, some 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. |
| Total acidity | 6.5 gr/L |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |