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Prosecco Extra Dry Cuvée 13 DOCG Col Vetoraz

Veneto
Prosecco Extra Dry Docg
Sku: 0209
Until stocks
Q.ty
€ 11.80 € 13.90
Shipping within Monday 02 August, if you order today

Opzione Quantità

3 bottles
€ 35.40
Purchase
-15%
6 bottles
€ 70.80
Purchase
-15%
12 bottles
€ 141.60
Purchase
-15%

Awards and honors

Punteggio sommelier
91/100
2021

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Col Vetoraz is situated in S. Stefano di Valdobbiadene, a village on the top of a hill named in the ...
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Wine Characteristics

Winery
Col Vetoraz
Region
Veneto
Wine list:
Prosecco
Denomination:
Prosecco Extra Dry Docg
Grapes:
100% Glera
Alcohol:
11,50%
Dimension:
Standard bottle
Cl:
75cl
Style:
Light and fresh
Pairing:
Aperitif, Hot appetizers of fish, Appetizers steamed fish, Grilled Fish, Sushi-sashimi, Tartare-fish carpaccio, Mixed fried fish
Sulfites:
Contains sulfites
Code ICQRF:
TV/10326
Winerry's Headquarter:
Col Vetoraz Spumanti - S. Stefano di Valdobbiadene (TV) - Strada delle Treziese, 1

Descrizione vino

This Sparkling has the DOCG certification that guarantees its controlled and guaranteed origin. The grape variety used in the vinification phase is 100% pure Glera. The area of origin of the vineyards falls in the area of Valdobbiadene, and the product is obtained from the selection of 13 vineyards among the most valuable within the company. The vinification in white with soft pressing allows to develop the fermentation process with the slow fermentation Martinotti method. The aging lasts for 3 months. The method of sparkling is carried out for the refermentation in large container for the use of the "Charmat Method".

 

Prosecco Extra Dry Cuvée 13 DOCG's features

The organoleptic examination of the wine shows an aspect of straw yellow color, a fine and persistent perlage. The bouquet recalls floral scents of rose, citrus, acacia, vine flower and fruity white peach, pear and apple. The taste is the one with dry and harmonious lines.

 

Suggested pairings tasting this product of Col Vetoraz winery

It is an excellent sparkling wine for fine aperitifs, perfect to accompany first courses of fish and vegetables. The optimal temperature of service is 8ºC.

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