Prosecco Brut

描述

Prosecco DOC Charmat method brut, 11% ABV, produced by Tenuta di Collalbrigo, a winery with a long history in the heart of Veneto. 0.75 L bottle. A Prosecco that embodies the freshness and elegance of the Treviso hills, ideal for celebrating any occasion. Tenuta di Collalbrigo, managed by the Consulich family since 1938, has a mission to bring the beauty of the Collabrigo hills to the world through the quality of their wines. After the harvest, which typically takes place in mid-September, the first fermentation of our wine is spontaneous and with indigenous yeasts. The wine is then filtered using a centrifugation process. The second fermentation is triggered by the inoculation of selected yeasts, and once this process is complete, the sparkling wine is cooled to -2°C and then microfiltered. A fine and persistent perlage accompanies a fruity and floral bouquet.

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 Prosecco Brut
类型	White green charmat method sparkling wine brut
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	Tenuta di Collalbrigo
产地	Province of Treviso.
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 our wine is spontaneous and with indigenous yeasts. 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.