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Col de' Salici

Col De' Salici Valdobbiadene Prosecco Superiore Extra Dry Millesimato 2023

White charmat method sparkling wine extra dry

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定價 HKD143.00
定價 HKD143.00 售價
特價 售罄

其他年份:

2024
剩餘最後 2 瓶
品名 Conegliano Valdobbiadene Prosecco DOCG
酒瓶尺寸 0,75 l
酒精度 11.5% 按體積
产区 Veneto (Italy)
葡萄品种 100% Glera
其他年份: 2024
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詳細資訊

Perlage

珍珠泡沫

Fine and persistent. Mousse: Rich, intense and elegant.

Profumo

香水

Rich fruity with floral aromas, delicate and persistent.

Colore

顏色

Pale straw yellow with greenish reflections.

Gusto

味道

Fresh, slightly bitter aftertaste, pleasant, well-structured and persistent.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Charmat Method Sparkling Wines

搭配

Starters
Fish
Shellfish
Cheese
Desserts

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.
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名称 Col De' Salici Valdobbiadene Prosecco Superiore Extra Dry Millesimato 2023
类型 White charmat method sparkling wine extra dry
葡萄酒名称 Conegliano Valdobbiadene Prosecco DOCG
年份 2023
容量 0,75 l
酒精度 11.5% 按體積
葡萄品种 100% Glera
国家 Italy
产地 Veneto
供应商 Col de' Salici
产地 The grapes come from selected hillside vineyards in the Valdobbiadene, the denomination for Superior Prosecco.
土壤成分 Soils are marbly with layers of clay.
每公顷产量 85 - 87 hl/HA
酿酒工艺 The grapes are selected from the best production areas in the DOC and DOCG Conegliano Valdobbiadene before being fermented with partial maceration (which exalts the fragrance and sensation of the fruit variety) and then bottled under isobaric process, with very low CO2 (4bar).
残糖 14.0 gr/L