Wines

Prosecco Prato Scuro Valdobbiadene Superiore Brut Docg 2024

Bright straw yellow colour. Fine lingering perlage. Creamy mousse. A delicate, fresh typically fruity aroma, with slight hints of crusty bread. Dry, tangy mineral flavour with good persistence on the palate.

Wine Analysis
Origin - Variety	Valdobbiadene - Sub-zone: Santo Stefano, Costa, Teva and Colle - variety Glera
Training system - Yield	Double-arched cane - maximum yield per hectare 135 quintal
Vinification - Fermentation	White wine vinification method with soft pressing - first fermentation at temperature-controlled in steel tanks. Prise de mousse 30 days
Method - Ageing	Re-fermentation in large pressurised steel tanks (Martinotti/Charmat method) - ageing 2 months in tanks
Sugar - Alcohol - Acidity	Residual sugar 8 g/l - Alcohol 11% vol - Acidity 5.8 g/l

Colesel Spumanti

Colesel, a steep and tiring hill in the heart of the Cartizze area. A land filled with vines, where the hand of Man still carries its weight. Colesel, a society that combines the vinedresser’s persistence with the culture of tradition; the tenacity of work with the innovation of knowledge. A place that teaches you patience. That teaches you to wait. It is our land. Rows of vines like seats in the stalls of nature’s theatre. It is our land. A stage that cannot be reproduced in any other area of the world. An original show guaranteed to go on stage every year.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.