Prosecco Superiore Millesimato Dry DOCG Col Vetoraz
The winery Col Vetoraz cultivates its grapes on the steep hills of the exclusive territory of Valdobbiadene, in province of Treviso. The vineyards used are 100% Glera. The cultivation method used by the wine farm is the so-called “ Cappuccina modificata” or “Metodo Valdobbiadene”. The cultivated land produces 135 quintals per hectare. The harvest take place starting from 10 September till the first ten days of October. The production technique, following the “Metodo Martinotti” is based on a second fermentation in steel container. The white winemaking is made with soft pressing , followed by a primary, temperature controlled fermentation with static decanting. The foam creation requires a period of 30-40 days. The process ends with an aging of 3 months.
Features of Prosecco Superiore Millesimato Dry DOCG
Refined and long-lasting perlage, faint but shiny straw yellow are the main organoleptic aspects of this sparkling wine. Its scent is rich of floral marks, as rose, citrus fruits, acacia, but also fruity hints, white peach, pear and apple. The taste is elegant, aromatic and structured.
Recommended food pairings while tasting Prosecco Superiore Millesimato Dry DOCG
This sparkling wine, produced by the vinery Col Vetoraz, is the ideal protagonists of toasts and celebrations. Suitable for every moment of the day, it has to be served fresh 8°C, in a high, tapered wine glass.