Project Description

VARIETY

100% Glera grapes

CULTIVATION METHOD

Guyot with planting patterns of 4000 stocks per hectare.

VINEYARDS 

The Prosecco Superiore Col Maor is produced with the DOCG grapes coming from our vineyards located in the historic hill called Col Maor.

SOIL AND WEATHER

The vineyard is located on a steep hill. Under these conditions, the stock takes from the soil many microelements that grant unique characteristics to the wine. The weather is particularly cool and aerated, ideal to preserve the scent and the acidity of the product.

GRAPE HARVEST

Grapes are collected at average ripening in order to preserve the acid component. The grape harvest generally takes place in September.

FERMENTATION

Bunches are harvested manually and once they reach the wine-cellar, they are gently pressed. Then, a slow fermentation takes place in steel reservoirs with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. After cleaning the wine, it starts the sparkling wine production process in stainless steel tanks.

RIPENESS

The vintage sparkling wine is bottled as from December and after a short ripening period in bottle, it is ready to be consumed.

REMARKS

The Prosecco is the typical white wine of the area between Conegliano and Valdobbiadene. It is a wine with delicate fruity and flowery overtones, a persistent acidity and a balanced body. The full potential of the Prosecco can be developed at 6-8 months from the date of bottling.

ANALYTICAL DATA

Alcohol content 11% by volume, fixed acidity 6.0 g/l, total sulphite 128 mg/l, sugar content 16 g/l.

COLOUR

Straw-yellow with greenish tinges.

BOUQUET

Fruity and flowery with overtones of golden apple and very slight overtones of yeast.

TASTE

On the palate it has a beautiful and lively creamy consistency that blends well with its softness.

WINE PAIRING

It is particularly suitable as an aperitif. It can  be well combined with fish dishes.

SERVING TEMPERATURE

6/8°C.

 

SPECIFICATION