Ca' Vittoria Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Costa dei Peschi
Ca' Vittoria Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Costa dei Peschi
Ca' Vittoria Prosecco Superiore DOCG Brut Costa dei Peschi
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THE SELECTION

Costa dei Peschi

Conegliano Valdobbiadene
PROSECCO SUPERIORE
DOCG BRUT

Ca' Vittoria Prosecco Superiore DOCG Brut Costa dei Peschi

Colour: Straw-yellow with faint greenish reflections
Nose: Intense and persistent, recalling pleasant hints of citrus and vegetable notes.
Taste: The balance between structure and flavour make this wine harmonious, fresh and lively.
Storage and serving: Bottles should be stored in a cool dry environment, away from light and sources of heat. Serve at a temperature between 6-8°C. A rather large tulip-shaped glass goblet is recommended.
Pairing: Ideal with fish and vegetable appetisers that may also be elaborate, first courses with seafood and baked fish dishes.

Colour: Straw-yellow with faint greenish reflections
Nose: Intense and persistent, recalling pleasant hints of citrus and vegetable notes.
Taste: The balance between structure and flavour make this wine harmonious, fresh and lively.
Storage and serving: Bottles should be stored in a cool dry environment, away from light and sources of heat. Serve at a temperature between 6-8°C. A rather large tulip-shaped glass goblet is recommended.
Pairing: Ideal with fish and vegetable appetisers that may also be elaborate, first courses with seafood and baked fish dishes.

TECHNICAL SHEET

Designation: Conegliano Valdobbiadene D.O.C.G.
Grape variety: Glera
Vineyard characteristics: Limestone and morainal soil, vines grown with the Sylvoz form, density 3300 vines/ha
Average production: 120 quintals/ha
Harvest period: September
Harvesting method: Manual
Pressing/Decanting/Vinification: After harvesting, the grapes are brought to the cellar and processed with special presses that apply a delicate pressure to extract only the free-run must. The cloudy must is left to rest cold for at least one night in steel tanks. Once natural clarification has occurred, the sediment is removed. The vinification takes place thanks to the indigenous natural yeasts which, added to the must, trigger and sustain the alcoholic fermentation in steel tanks at a temperature of 18-20°C for 15-20 days. Subsequently, the wine, already loaded with its aromas, begins to mature: the low temperatures of the winter months favour the precipitation of deposits and slowly clear up. This develops the base wine, the starting point for the sparkling wine production process.
Second fermentation: Second fermentation takes place according to the Martinotti-Charmat method which involves a natural refermentation in autoclaves that generally does not exceed 30 days
Sugar residue: 10 g/l
Alcohol: 11.5% vol.

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