"Col de Mez" Valdobbiadene Prosecco Superiore DOCG Brut

GRAPE VARIETY: 100% Glera.

CULTIVATION METHOD: Guyot with planting patterns of 4000 vines per hectare.

VINEYARDS: The Prosecco Superiore Col De Mez is produced with the DOCG grapes coming from our vineyards located in the historic hill called Col de Mez.

SOIL AND WEATHER: The vineyard is located on a steep hill. Under these conditions, the stock takes from the soil many microelements that grant unique characteristics to the wine. The weather is particularly cool and aerated, ideal to preserve the scent and the acidity of the product.

GRAPE HARVEST: Grapes are collected at average ripening in order to preserve the acid component. The grape harvest generally takes place in September.

FERMENTATION: Bunches are harvested manually and once they reach the wine-cellar, they are gently pressed. Then, a slow fermentation takes place in steel reservoirs with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. After cleaning the wine, it starts the sparkling wine production process in stainless steel tanks.

RIPENESS: The vintage sparkling wine is bottled as from December and after a short ripening period in bottle, it is ready to be consumed.

REMARKS: The Prosecco is the typical white wine of the area between Conegliano and Valdobbiadene. It is a wine with delicate fruity and flowery overtones, a persistent acidity and a balanced body. The full potential of the Prosecco can be developed at 6-8 months from the date of bottling.

ANALYTICAL DATA: Alcohol content 11%, total acidity 6.0 g/l, residual sugar 9-10 g/l.

COLOUR: Straw yellow with greenish tinges.

BOUQUET: Fruity and flowery with overtones of green apple and very slight overtones of yeast.

TASTE: On the palate it has a beautiful and lively creamy consistency that blendes well with its softness.

SERVING SUGGESTIONS: Excellent for aperitif and cocktail time. It's the ideal Soligo Prosecco for the whole meal.




Bottle photo