PROSECCO IL COLLE BRUT TEXTURE DOCG

CONEGLIANO VALDOBBIADENE PROSECCO

SUPERIORE D.O.C.G.

BRUT

VINEYARD
Production area: Conegliano Valdobbiadene DOCG.
District: San Pietro di Feletto.
Grape variety: Glera.
Num. of stumps per hectare: 3.200 – 3.500 stumps
per hectar.
Yield per hectare: 88 – 92 hectolitre per hectar.
Production per stump: 3,5 – 4,2 kg per stump.
Grape growing: Sylvoz.
Harvest: half – end of September.
Rigorously hand-picked.

WINE MAKING
Fermentation container: in steel.
Fermentation temperature: controlled, maximum 20°C.
Yeasts: selected.
Fermentation span: about 10 days.
Malolactic fermentation: no.

SPARKLING PROCESS
Sparkling process: Martinotti method.
Maturation/Aging: 30 – 40 days in autoclave,
controlled temperature maximum 15° C,
selected spumante yeasts. 8 days refrigeration.

TECNICAL DETAILS
Alcohol content: 11% vol.
Residual sugar content: 10 – 12 grammes per litre.
Total acidity: 5,5 – 6,5 grammes per litre.
PH: 3.10 – 3.25

WINE TASTING
Colour: pale straw yellow with green hues.
Bouquet: scents of fruits, which remind to green apple.
Typical aromatic scents.
Taste: dry, well balanced, smooth and harmonious.
Shelf-life: within 18 months from bottling.
Service: 6 – 8° C. This wine can accompany seafood
risotto or roasted fish.
Suggested glass: stem glass.

Scarica in formato pdf

CAMPAIGN FINANCED ACCORDING TO CE No 1308/2013