• BORGO DEL COL ALTO - Prosecco DOC Extra Dry - Italy
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BORGO DEL COL ALTO - Prosecco DOC Extra Dry - Italy

Vintage: NV

CH55

33 in stock

Pale light yellow colour with typical crisp and delicate perlage. Complex bouquet of fruity notes of peach and green apple with scents of acacia and lilac. Fresh and light on the palate, with balanced acidity and body; harmonic with a long persistent aftertaste. Ideal as an aperitif as it is a perfect accompaniment to hors-d’oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish.

$28.00
$28.00
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Description

Pale light yellow colour with typical crisp and delicate perlage. Complex bouquet of fruity notes of peach and green apple with scents of acacia and lilac. Fresh and light on the palate, with balanced acidity and body; harmonic with a long persistent aftertaste. Ideal as an aperitif as it is a perfect accompaniment to hors-d’oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish.

How to pair it

Hors-d'oeuvres, delicate first courses, sushi, fish, shellfish
Awards
Luca Maroni 92 Points
An Italian wine expert, famous wine journalist, critic and author, Luca Maroni has also created his own rating system for wines, contributed to wine education and has collaborated with top Italian wineries.
Product Type
Champagne & Sparkling Wine
Region

Veneto, Treviso

Grape Varietal

Glera

Winemakers

Massimo Donadi

Vintage

NV

Country

Italy

Age of Vines

5-20 years

Producers

Bottle

Harvest Method

Mechanic

Alcohol Percentage

11.00%

Fermentation and Maceration

The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts, is made at a controlled constant temperature of 18°C and is completed within 8 to 10 days. The team of oenologists select the best wines obtained to continue the sparkling winemaking process. Afterwards the wine is filtered in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti - Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, it is refrigerated, cold stabilized (–2/-3°C), filtered and controlled before bottling.

Malolactic Fermentation

No (to preserve freshness and aromas)

Mouth Attribute

Fresh, Balanced acidity, and Long persistent aftertaste

Nose Attribute

Peach, Green Apples, Acacia, and Lilac Aromas

Aging

NO (to preserve freshness and aromas)

Production

The maximum grape yield per hectare is 15,000 kg

Altitude of Vineyard

0 - 100 meters a.s.l.

Density

About 2500 - 3500 plants per hectar

Production Style

Traditional

Total Production

120,000 btles

SKU
CH55
Vineyards reflect our passion for the land. Vines are trained with the Guyot training system.

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