Col de Salici Prosecco di Valdobbiadene Superiore DOGC Brut 2017 (Italy)
"Bright, very pale straw colour with green hues, near colourless on the rim, the bubbles moderately fine and very persistent. The nose is very fresh and intense with finely concentrated aromas of white stonefruits, citrus fruits, apples and florals, along with notes of herbs and minerals. This has very good depth and penetration, and is thirst-quenching. Off-dry to taste and light-medium bodied, the palate has gently luscious fruit flavours of stonefruits, florals and apples, with subtle notes of honeysuckle and mouthwatering minerals. The flavours form a fine, fresh core. The mouthfeel is creamy with refreshing effervescence and the wine flows with very good energy along a fine-textured line with good concentration, leading to a fresh, softly sweet-fruited finish. This is a refined, but fruity and mouthwatering Prosecco with a creamy mouthfeel. Serve as an aperitif, or as an anytime sparkling over the next 2 years. 100% hand-picked Glera from Conegliano, fermented in stainless-steel to 11.5% alc. and up to 12 g/L RS, the wine bottled under pressure by the Charmat process" Raymond Chan, Oct 2018
Attractive straw-yellow colour in the gass with green-gold highlights. Fruity aromas with intense apple notes; hints of wisteria in bloom and acacia. Zesty green fruit palate with finely controlled acidity, harmonious finish.
Pressing takes place immediately after the grapes are harvested by hand and gathered from the various vineyards and 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. After the pressing, the turbid must (juice) is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. After approximately 10-12hrs, the limpid part of the must has separated from the deposits and fermentation begins. The 10% of the grapes selected for col de’ Salici brut comes from a top selected vineyards in the Valdobbiadene area. We keep them at 6 °C for 12 hours (criomaceration) before pressing (separately from the rest).
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 then components.
Food Pairing: This wine is perfect as an aperitif meanwhile, the fine structure makes it a perfect pair with fish courses, vegetable soups, fresh cheeses and white meats.
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Col de Salici Prosecco di Valdobbiadene Superiore DOGC Brut 2017 (Italy)
Col de Salici Prosecco di Valdobbiadene Superiore DOGC Brut 2017 (Italy)
"Bright, very pale straw colour with green hues, near colourless on the rim, the bubbles moderately fine and very persistent. The nose is very fresh and intense with finely concentrated aromas of white stonefruits, citrus fruits, apples and florals, along with notes of herbs and minerals. This has very good depth and penetration, and is thirst-quenching. Off-dry to taste and light-medium bodied, the palate has gently luscious fruit flavours of stonefruits, florals and apples, with subtle notes of honeysuckle and mouthwatering minerals. The flavours form a fine, fresh core. The mouthfeel is creamy with refreshing effervescence and the wine flows with very good energy along a fine-textured line with good concentration, leading to a fresh, softly sweet-fruited finish. This is a refined, but fruity and mouthwatering Prosecco with a creamy mouthfeel. Serve as an aperitif, or as an anytime sparkling over the next 2 years. 100% hand-picked Glera from Conegliano, fermented in stainless-steel to 11.5% alc. and up to 12 g/L RS, the wine bottled under pressure by the Charmat process" Raymond Chan, Oct 2018
Attractive straw-yellow colour in the gass with green-gold highlights. Fruity aromas with intense apple notes; hints of wisteria in bloom and acacia. Zesty green fruit palate with finely controlled acidity, harmonious finish.
Pressing takes place immediately after the grapes are harvested by hand and gathered from the various vineyards and 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. After the pressing, the turbid must (juice) is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. After approximately 10-12hrs, the limpid part of the must has separated from the deposits and fermentation begins. The 10% of the grapes selected for col de’ Salici brut comes from a top selected vineyards in the Valdobbiadene area. We keep them at 6 °C for 12 hours (criomaceration) before pressing (separately from the rest).
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 then components.
Food Pairing: This wine is perfect as an aperitif meanwhile, the fine structure makes it a perfect pair with fish courses, vegetable soups, fresh cheeses and white meats.
Original: $67.45
-65%$67.45
$23.61Product Information
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Description
"Bright, very pale straw colour with green hues, near colourless on the rim, the bubbles moderately fine and very persistent. The nose is very fresh and intense with finely concentrated aromas of white stonefruits, citrus fruits, apples and florals, along with notes of herbs and minerals. This has very good depth and penetration, and is thirst-quenching. Off-dry to taste and light-medium bodied, the palate has gently luscious fruit flavours of stonefruits, florals and apples, with subtle notes of honeysuckle and mouthwatering minerals. The flavours form a fine, fresh core. The mouthfeel is creamy with refreshing effervescence and the wine flows with very good energy along a fine-textured line with good concentration, leading to a fresh, softly sweet-fruited finish. This is a refined, but fruity and mouthwatering Prosecco with a creamy mouthfeel. Serve as an aperitif, or as an anytime sparkling over the next 2 years. 100% hand-picked Glera from Conegliano, fermented in stainless-steel to 11.5% alc. and up to 12 g/L RS, the wine bottled under pressure by the Charmat process" Raymond Chan, Oct 2018
Attractive straw-yellow colour in the gass with green-gold highlights. Fruity aromas with intense apple notes; hints of wisteria in bloom and acacia. Zesty green fruit palate with finely controlled acidity, harmonious finish.
Pressing takes place immediately after the grapes are harvested by hand and gathered from the various vineyards and 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. After the pressing, the turbid must (juice) is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. After approximately 10-12hrs, the limpid part of the must has separated from the deposits and fermentation begins. The 10% of the grapes selected for col de’ Salici brut comes from a top selected vineyards in the Valdobbiadene area. We keep them at 6 °C for 12 hours (criomaceration) before pressing (separately from the rest).
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 then components.
Food Pairing: This wine is perfect as an aperitif meanwhile, the fine structure makes it a perfect pair with fish courses, vegetable soups, fresh cheeses and white meats.
