ColFondo Agricolo® 2019

Vines and soil

Production area: Steep hills of Monfumo

Grape variety: Glera, Perera, Bianchetta Trevigiana

Farming: Cupper, Sulfer + micro – organisms

Training system: Cappuccina (Double arched cane)

Soil: Marl, grey, rich in limestone and organic substance

Harvest: By hand on September, 17th 2019

Vinification

The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (64-68°F). Aging in stainless steel for 8 months. No filtration, nor sulphites added. 

Secondary fermentation: Coming from our tradition, the second fermentation takes place in the bottle without degorgement during spring season 

Bottling date: June, 30th 2020

Fermentation time: around 30 days

Market launch: January, 1st 2021

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: 2.5 atmosphere
  • Acidity: 4.9 g/l
  • Residual sugar: less than 1 g/l
  • So2: 24 mg/l

How to serve

Serving temperature: 8-10° C.

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