Serafini e Vidotto
Serafini e Vidotto Conegliano Valdobbiadene Prosecco Superiore Bollicine di Prosecco Extra Dry 2021
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% 按体积 |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | In stainless steel tanks at controlled temperature, in contact with the noble dregs. Spuma intake: re-fermentation in autoclave (cuvée close) at controlled temperature with selected ferments lasting 70 days. Cold tartaric stabilization. |
气泡
香水
颜色
味道
服务于：
06 - 08 °C.
长寿：
03 - 05 years
- 创办年份: 1986
- 酿酒师: Francesco Serafini, Antonello Vidotto
- 生产的瓶子: 250.000
- 公顷: 30
The “Montello and Colli Asolani” DOC area expands in the north west of the city of Treviso, in the first piedmont hilly zone.
It was founded in 1985 by two friends, Francesco Serfini and Antonello Vidotto, who fell in love with a place with few trees but plenty of beauty to share.
The winery adheres to a sustainable philosophy aimed at improving the lives of animals and protecting and conserving biodiversity.
The winery's crown jewel is the Rosso dell'Abazia, which was also the first wine produced historically.
Schoolmates as well as wine lovers: a duo born and raised with a common goal that adds value to the finished product. 阅读更多
| Name | Serafini e Vidotto Conegliano Valdobbiadene Prosecco Superiore Bollicine di Prosecco Extra Dry 2021 |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 11.5% 按体积 |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Serafini e Vidotto |
| Origin | Own vineyards in the hills between Conegliano and Valdobbiadene (TV) |
| Climate | Altitude: 150-200 m. a.s.l. |
| Soil composition | Clayey, calcareous, subalkaline. |
| Harvest | By hand in September. |
| Wine making | Soft pressing of the grapes, static decantation and fermentation at controlled temperature. |
| Aging | In stainless steel tanks at controlled temperature, in contact with the noble dregs. Spuma intake: re-fermentation in autoclave (cuvée close) at controlled temperature with selected ferments lasting 70 days. Cold tartaric stabilization. |
| Total acidity | 7.0 gr/L |
| PH | 3.1 |
| Allergens | Contains sulphites |
