Tenuta di Collalbrigo
Collalbrigo Conegliano Valdobbiadene Prosecco Superiore Extra Dry
| 品名 | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| 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 | The second fermentation is triggered by inoculation of selected yeasts and once that process has ended, the sparkling wine is cooled to -2 °C (28 °F) and then micro-filtered. |
描述
Our Tenuta di Collalbrigo Prosecco DOCG is the product of low-yielding vineyards in the UNESCO Would Heritage site of Conegliano Valdobbiadene, formed by the Dolomites’ glacier movements. On average, our vineyards are 25-30 years old and the soil composition of clay and pebbles, on steep West-facing hills. All Tenuta di Collalbrigo’s wines can be considered vegan-friendly as we do not use any protein-based products at any stage of the winemaking process.
獎項
-
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
詳細資訊
服務於：
08 - 10 °C.
長壽：
03 - 05 years
搭配
- 創業年份: 1938
Tenuta di Collalbrigo is owned and operated by the Consulich Family, one of the World's oldest dynasties of shipowners, now winemakers for four generations.
In 2021, the IWSC (International Wine & Spirit Competition) awarded the following wines:
- Prosecco Conegliano-Valdobbiadene Superiore Extra Dry: Gold Medal (95 points)
- Prosecco Conegliano-Valdobbiadene Superiore Brut: Bronze Medal (86 points) 閱讀更多
| 名称 | Collalbrigo Conegliano Valdobbiadene Prosecco Superiore Extra Dry |
|---|---|
| 类型 | White green charmat method sparkling wine extra dry |
| 葡萄酒名称 | Conegliano Valdobbiadene Prosecco DOCG |
| 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 | Tenuta di Collalbrigo |
| 产地 | Hills of Conegliano and Valdobbiadene |
| 土壤成分 | Clay, pebbles. |
| 收获 | Middle of September. |
| 酿酒工艺 | After the harvest, which typically occurs in mid-September, the first fermentation of the wine is spontaneous and with indigenous yeast. The wine is then filtered using a centrifugal process. |
| 陈酿 | The second fermentation is triggered by inoculation of selected yeasts and once that process has ended, the sparkling wine is cooled to -2 °C (28 °F) and then micro-filtered. |