Conegliano Valdobbiadene Prosecco Superiore Extra Dry

描述

Charmat method extra dry sparkling wine from Veneto, 11% ABV, produced by Tenuta di Collalbrigo. 100% Glera. 0.75L bottle. A Prosecco Superiore from the hills of Conegliano Valdobbiadene, where Glera expresses its full potential. Tenuta di Collalbrigo, managed by the Consulich family since 1938, produces high-quality, internationally acclaimed wines. After the harvest, which takes place in mid-September, the first fermentation is spontaneous with indigenous yeasts. The wine is then filtered using a centrifugal process. The second fermentation is triggered by the addition of selected yeasts. On the nose, it is fresh and delicate, with hints of white fruit and flowers.

製造商

製造商

Tenuta di Collalbrigo

來自這個酒莊

• 創業年份: 1938

Tenuta di Collalbrigo produces premium sparkling and still wines in the prosecco DOCG Area of Conegliano, Italy. Our vision is to portray the beauty of the Collabrigo hills around the world through the superior quality of our wines. Our mission is to always improve the quality of our wines through innovation and sustainable practices that respect and preserve our unique territory.

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

Veneto

技術規格表

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.