TASTING NOTES
A delightful Prosecco: soft-textured, clean as a whistle, with green apple fruit, floral notes and a delicate finish.
An attractive straw-yellow colour with green-gold highlights. Aromas are lightly fruity with apple notes; hints of wisteria in bloom and acacia. Tasting zesty green fruit palate with finely controlled acidity, harmonious finish.
FOOD PAIRING
This wine is perfect as an aperitif meanwhile, the fine structure makes it a perfect pair also with fish courses, vegetable soups, fresh cheeses and white meats.
Shellfish, Vegetarian, Appetizers and snacks, Aperitif, Cured Meat
PRODUCER
Col de’Salici was founded in 1997 as a specialist producer of Prosecco, and remain determinedly upmarket, carefully sourcing grapes from the best slopes of the region, and focusing on fully sparkling wines as opposed to the still and frizzante versions.
VINIFICATION
Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20° C (65-68° F). Grapes coming from a single vineyard are usually vinified together and the wine is kept separate in different lots. After a careful tasting of the various lots of base wine, the different vattings are assembled in precise proportions (blend), so as to achieve a perfect balance of all the components.
Isobaric with low amounts of SO2.
VINEYARD
The grapes come from selected hillside vineyards in the Valdobbiadene DOC, the denomination for superior Prosecco. Soils are marbly with layers of clay. Grapes were harvested by hand in the second half of September.
WINERY
Thirty percent of the must had a twelve-hour cold maceration at 6oC; the whole lot was then fermented to dryness at a controlled temperature, followed by a second fermentation in tank. The wine was then chilled and clarified, a dosage of 14g/l was added, and the finished wine bottled under pressure.
Takes place immediately after the grapes -harvested by hand and gathered from the various vineyards - are moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted.