Col de' Salici
Col De' Salici Brut Rosé
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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. |
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
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
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 |
