Prosecco Il Colle

COLLE BAIO
CONEGLIANO VALDOBBIADENE PROSECCO

SUPERIORE D.O.C.G.

BRUT – VINO BIOLOGICO

Location:
Hills of Conegliano. Exposure: South – West.
Soil/Terroir:
Clayey and silty.
Variety/Cultivar:
85% Glera, 5% Bianchetta,
4% Perera, 6% Verdiso.
N° of stumps x Ha:
3.000
Production x stump (average):
kg 4,0 – 4,4
Yeald HL x Ha:
90 – 95
Max Yeald x Ha:
13,5 tons.
Acidità Totale gr/l:
5,5 – 6,0
Alcohol content:
11% vol
Residual sugar content gr/l:
11
P.H.:
3,10 – 3,20
Total SO2 mg/l:
130 – 140
In the Vineyard:
Organic agricultural method. The grapes are collected with the technique called “uvaggio in vigna” (literally “blend in the vineyard”): in the same plot of vineyard we cultivate even the grape varieties of the classic blending of Prosecco Superiore DOCG. During the collection all the varieties are collected together to create a “blend” directly in the vineyard.
Wine Making:
The production occurs separately from any other wine produced by Il Colle. White wine making after a soft squeezing of the grapes; sparkling method: Charmat.
Colour:
Pale straw yellow with greenish hues.
Perlage:
fine and persistent.
Bouquet:
Aromatic and characteristic scents of fruit which reminds to apple, banana, exotic fruits and hints of peach and yellow rose.
Taste:
Elegant, fresh, dry, light, well balanced and harmonious.
Complements:
Ideal as an aperitifs, perfect with fish meals and with light first courses and white meat. Its lightness makes it perfect at every hour of the day to celebrate every happy moment.
To be served at:
6 °C.
Shelf-life:
12 months.

Curiosity:
The name “Colle Baio” comes from the piece of land where the grapes of this special wine grow. Once upon a time it was used as a bridleway by the count who owned the land. The horses he loved most were “Baio” horses, characterized by a brown and black coat.

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CAMPAIGN FINANCED ACCORDING TO CE No 1308/2013