Col de' Salici
Valdobbiadene Prosecco Superiore Extra Dry Millesimato 2025
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | The Extra Dry cuvée is then created using a variable percentage of cryomacerated wine, followed by the prise de mousse. |
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1997
- Oenologist: Saverio Notari
- Bottles produced: 600.000
- Hectares: 32
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 Extra Dry 2025 |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Col de' Salici |
| Origin | The grapes come from selected hillside vineyards in the Valdobbiadene, the denomination for Superior Prosecco. |
| Climate | Altitude: 200 m a.s.l. Exposure: South/East. |
| Soil composition | Clay, of morainic origin. |
| Cultivation system | Double capovolto Guyot and Sylvoz. |
| Plants per hectare | 2,500 |
| Yield per hectare | 135 q. |
| Harvest | By hand, during the second week of September. |
| Wine making | Immediately after harvesting, part of the grapes undergo gentle crushing‑destemming; the resulting must is then kept at a constant temperature of 5–6 °C for about 12 hours. The liquid fraction is fermented separately in stainless‑steel tanks at a constant temperature of 18–20 °C; fermentation lasts approximately 15–20 days. |
| Aging | The Extra Dry cuvée is then created using a variable percentage of cryomacerated wine, followed by the prise de mousse. |
| Residual sugar | 14.0 gr/L |
| Allergens | Contains sulphites |