ASOLO PROSECCO COLFONDO
Production area: Monfumo
Grape variety: Glera and old indigenous varieties
Vineyard: sloped, 250/300 meters a.s.l.
Training system: Guyot – organic
Harvest: mid-September, picked by hand
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: Coming from Asolo tradition, second fermentation in the bottle without disgorgement.
Fermentation time: around 30 days
Aging: no fewer than 6/8 months in bottle.
In the glass: straw yellow with fine, persistent bubbles.
On the nose: this wine changes from one moment to the next; from the classic fresh fruit notes and “bread crust” that you find in Prosecco as soon as fermentation is complete, more complex notes emerge the longer the wine is in the glass thanks to the presence of the lees.
On the palate: As on the nose, delicate notes of fruit evolve as elegant hints of yeast emerge.
Pressure: 2.3 atmospheres
Acidity: 5.27 g/l
Residual sugar: less than 1 g/l
Serving temperature: 8-10° C.
We suggest you gently turn the bottle upside down so as to make it cloudy
Something about it:
Forbes (2019) M. D’Vari
Forbes (2019) – T. Hyland
Texas Monthly (2019)
Dame Wine (2018)
Musings by the Glass (2017)
Makerstable – (2015) Meg Houston Maker
Punch – (2015) Alice Feiring