| Production area | Vineyards situated on the hills included in the Prosecco DOC area |
|---|---|
| Grape variety | Glera (known as Prosecco) |
| Yields | Max 180 q/ha |
| Wine production process | Second ten days of September |
| Sparkling wine production process | Martinotti-Charmat method |
| Colour | Light straw yellow |
| Smell | Fresh and fruity with hints of apple and pear combined with the typical yeast notes and delicate hints of "bread crust" |
| Taste | The taste is dry, pleasantly soft and harmonious with an enjoyable fruity finish |
| Serving temperature | 8°-10° C |
| Average data | Alcool 10,5% vol Sugar content 2 g/l Acidity 5,2 g/l |
| Serving suggestions | A wine optimal for all dishes, from appetizers to main courses to meat. It can be paired perfectly with the traditional cuisine of Treviso with cold meats, pasta dishes and skewered meat |
| Formats | 0.75 l |
Vin Col Fondo
A Vin Col Fondo of dry, soft and harmonious taste, with a pleasantly fruity finsh. The nose is fresh and fruity with hints of apple and pear, with a hint of yeast and delicate shades of “bread crust” that distinguish it.
The Vin Col Fondo , is a wine obtained through the ancient processing with which it was once made sparkling wine. It is a process that involves fermentation in the bottle without practicing degorgement, that is, the procedure necessary to remove the so-called “dirt”, ie the yeasts. This wine has a dry, soft and harmonious flavor with a pleasantly savory finish. The nose is fresh and fruity, with hints of apple and pear, with notes of yeast and delicate nuances of “bread crust” that distinguish it.
Vin Col Fondo is a perfect sparkling wine for aperitifs, especially if accompanied with traditional salami such as sopressa and salami or aged cheeses. To taste it at its best it can be decaffeinated allowing the yeasts to settle on the bottom, in order to obtain a clearer wine, or if you want to taste it more turbid, simply move the bottle and make sure that the yeasts mix with the wine.
