Il Colle ‘Brut’ Glera, Conegliano Valdobbiadene Superiore, Veneto, Italy NV
Regular price
$28.00
Shipping calculated at checkout.
Il Colle is a family-run estate in San Pietro di Feletto, at the heart of the Conegliano Valdobbiadene hills, the cradle of Prosecco. Founded by the Ceschin family and now run by Fabio Ceschin, the winery is known for hand-harvested fruit and modern, temperature-controlled production.
- FARMING: Practicing Organic
- VARIETY: Glera (85%), Pinot Bianco (15%)
- TERROIR: Conegliano Valdobbiadene DOCG, Veneto, Italy. Vines trained on Sylvoz, at 3,200–3,500 vines per hectare, yielding 90–95 hl/ha. Harvested by hand in mid-to-late September.
- VINIFICATION: Fermented in stainless steel tanks at a controlled temperature, not exceeding 20°C, with selected yeasts for about 15 days. No malolactic fermentation.
- AGING: Martinotti (Charmat) method. Second fermentation in autoclave for 30–40 days at a maximum of 15°C with selected yeasts, followed by eight days of refrigeration. Shelf life is 18 months from bottling.
- TASTING NOTES: Pale straw yellow with green hues. Aromas of green apple and orchard fruit. Dry, well balanced, smooth and harmonious. 11% ABV, 6–8 g/L residual sugar, 5.5–6 g/L total acidity, pH 3.10–3.25.
- FOOD PAIRINGS: Seafood risotto and roasted fish, per the producer. Serve at 6–8°C in a stem glass.
Il Colle ‘Brut’ Glera, Conegliano Valdobbiadene Superiore, Veneto, Italy NV
Regular price
$28.00
Shipping calculated at checkout.
Il Colle is a family-run estate in San Pietro di Feletto, at the heart of the Conegliano Valdobbiadene hills, the cradle of Prosecco. Founded by the Ceschin family and now run by Fabio Ceschin, the winery is known for hand-harvested fruit and modern, temperature-controlled production.
- FARMING: Practicing Organic
- VARIETY: Glera (85%), Pinot Bianco (15%)
- TERROIR: Conegliano Valdobbiadene DOCG, Veneto, Italy. Vines trained on Sylvoz, at 3,200–3,500 vines per hectare, yielding 90–95 hl/ha. Harvested by hand in mid-to-late September.
- VINIFICATION: Fermented in stainless steel tanks at a controlled temperature, not exceeding 20°C, with selected yeasts for about 15 days. No malolactic fermentation.
- AGING: Martinotti (Charmat) method. Second fermentation in autoclave for 30–40 days at a maximum of 15°C with selected yeasts, followed by eight days of refrigeration. Shelf life is 18 months from bottling.
- TASTING NOTES: Pale straw yellow with green hues. Aromas of green apple and orchard fruit. Dry, well balanced, smooth and harmonious. 11% ABV, 6–8 g/L residual sugar, 5.5–6 g/L total acidity, pH 3.10–3.25.
- FOOD PAIRINGS: Seafood risotto and roasted fish, per the producer. Serve at 6–8°C in a stem glass.