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Col de' Salici

Col De' Salici Brut Rosé

Rosé charmat method sparkling wine brut

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Regular price €6,80
Regular price €6,80 €8,50
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Denomination VSQ
Size 0,75 l
Alcohol content 11.5% by volume
Area Veneto (Italy)
Grape varieties 100% Raboso Piave
Aging Bottling: isobaric (under pressure) with low amounts of SO2.
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Perfume

Perfume

The Col de Salici Rosè is fresh, crispy, lively, full of ripe cherry and berry flavours.

Color

Color

Very delicate pink colour displaying fine bright perlage.

Taste

Taste

Light body that is exceptionally smooth and satiny. Surprisingly dry with a long and satisfying finish.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Sparkling rosé wines

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.
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This wine is perfect as an aperitive meanwhile, the fine structure makes it a perfect pair also with fish courses, vegetable soups, fresh cheeses and white meats.

Starters
Fish
Shellfish
Cheese
Poultry
White fish
Vegetarian

Name Col De' Salici Brut Rosé
Type Rosé charmat method sparkling wine brut
Denomination VSQ
Size 0,75 l
Alcohol content 11.5% by volume
Grape varieties 100% Raboso Piave
Country Italy
Region Veneto
Vendor Col de' Salici
Origin North-Eastern Italy, around the Piave area.
Climate Altitude (mt): 200 a.s.l.
Soil composition Vary soil type; mainly clayey.
Cultivation system Cordon Spur, Guyot and Sylvoz.
Plants per hectare 2,300 v/ha.
Yield per hectare 15,000kg/h.
Harvest By hand; second half of September.
Wine making Pressing process: takes place immediatrely after the grapes - harvested by hand and gathered from the various vineyards - are moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted. Vinification and foaming: after the picking, bunches are stripped and slightly pressed. Occurs as a rosé with maceration at controlled temperatures (less than 10°C) for 12-24 hours to obtain must with the right colour intensity (pomegranate red) but without astringent notes. After brief natural decanting, the clearest must is decanted and starts fermenting. Keeping the fermentation temperature under 18°C helps to keep the single varieties characteristic bouquets intact.
Aging Bottling: isobaric (under pressure) with low amounts of SO2.
Total acidity 5.5 gr/L
Allergens Contains sulphites