• Col De' Salici Prosecco Extra Dry
  • Col De' Salici Prosecco Extra Dry
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Col de' Salici Veneto

Col de' Salici

Col De' Salici Prosecco Extra Dry

White charmat method sparkling wine extra dry

  • Col De' Salici Prosecco Extra Dry
  • Col De' Salici Prosecco Extra Dry
1 2
顯示更多
Col de' Salici Veneto
HKD124.00
HKD124.00
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品名 Prosecco DOC
酒瓶尺寸 0,75 l
酒精度 11.0% 按體積
产区 Veneto (Italy)
葡萄品种 100% Glera
陈酿 This is followed by the Extra Dry cuvee (using a variable percentage of cryomacerated wine), which is followed by the prise de mousse.
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詳細資訊

Profumo

香水

Fruity, with apple notes; the dominant floral note is that of wisteria blossom and acacia.

Colore

顏色

Straw yellow with greenish reflections.

Gusto

味道

It has a good acid note, with a fresh flavour, and is pleasant and harmonious on the palate.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

Charmat Method Sparkling Wines

搭配

Starters
Fish
Shellfish
Cheese
Poultry
White fish

製造商
Col de' Salici
來自這個酒莊
  • 創業年份: 1997
  • 釀酒師: Saverio Notari
  • 生產的瓶子: 600.000
  • 公頃: 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. 閱讀更多
生產區域: Veneto
Veneto
Col de' Salici

名称 Col De' Salici Prosecco Extra Dry
类型 White charmat method sparkling wine extra dry
葡萄酒名称 Prosecco DOC
容量 0,75 l
酒精度 11.0% 按體積
葡萄品种 100% Glera
国家 Italy
产地 Veneto
供应商 Col de' Salici
气候 Altitude: 200 m a.s.l. Exposure: South-East.
土壤成分 Predominantly clayey of morainic origin.
栽培系统 Guyot, Double Headed and Sylvoz.
每公顷产量 135 q.
收获 Harvested by hand the second week of September.
酿酒工艺 Immediately after the harvest, part of the 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.
陈酿 This is followed by the Extra Dry cuvee (using a variable percentage of cryomacerated wine), which is followed by the prise de mousse.
残糖 14.0 gr/L