Asolo Prosecco DOCG ColFondo

Vines and soil

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

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.

Tasting Notes

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.

• Alcool: 11%
• Pressure: 2.3 atmospheres
• Acidity: 5.27 g/l
• Residual sugar: less than 1 g/l

How to serve

Serving temperature: 8-10° C.

We suggest you gently turn the bottle upside down so as to make it cloudy