Foundation year: 1934
Area of production: Valdobbiadene, Collalto
Varietals: Prosecco
Appellation:
Prosecco di Valdobbiadene DOC
Size of the vineyards: 10 hectares plus buying of grapes from selected and controlled sites
Exposition: south, south-east
Altitude: 300 m asl
Soil
: mix of old clay with high percentages of active calcareous elements
Training system: Sylvoz, cordon
Density of plantation:
3500 plants per hectare
Age of the vines: 20 to 30 years
Yealds per plant: 3 Kg.
|
Harvest period: first half of October
Fermentation: in inox tanks
Temperature of fermentation: 18° C
Period of fermentation: 10 days
Yeasts: selected
Malolactic fermentation: no
Period of ageing:
when the wine has finished the fermentation process
starting the Charmat
process/ takes 2 months
Residual sugar:
10 g/l for the brut-16g/l for the extradry
Fining and filtration: yes
Alcholic degree: 12%.
First vintage produced: 1934 |
Foundation year: 1934
Area of production: Provincia di Treviso
Varietals: Chardonnay, Pinot bianco
Appellation: Btut
Size of the vineyards:
Exposition: south, south-east
Altitude: 300 m asl
Soil: mix of old clay with high percentages of active calcareous elements
Training system: Sylvoz, cordon
Density of plantation: 3500 plants per hectare
Age of the vines: 15 to 20 years
Yealds per plant: 3 Kg.
Harvest period: first half of October
|
Fermentation: in inox tanks
Temperature of fermentation: 18° C
Period of fermentation: 10 days
Yeasts: selected
Malolactic fermentation: no
Period of ageing: when the wine has finished its fermentation process there’s a period of natural decantino before starting the Charmat process which take place in 2 months
Residual sugar: 8 g/l
Fining and filtration: yes
Alcholic degree: 12%.
First vintage produced: 1934 |
Foundation year: 1934
Area of production: Valdobbiadene, Nervesa della battaglia
Varietals: Prosecco, Chardonnay, Pinot nero
Appellation: Rose’ brut
Size of the vineyards: 10 hectares plus buying of grapes from selected and controlled sites
Exposition: south, south-east
Altitude: 300 m asl
Soil: mix of old clay with high percentages of active calcareous elements
Training system: Sylvoz, cordon
Density of plantation: 3500 plants per hectare
Age of the vines: 20 to 30 years
Yealds per plant: 1.5 Kg.
|
Harvest period: first half of October
Fermentation: in inox tanks
Temperature of fermentation: 18° C
Period of fermentation: 10 days
Yeasts: selected
Malolactic fermentation: no
Period of ageing: when the wine has finished its fermentation process there’s a period of natural decantino before starting the Charmat process which take place in 4 months
Residual sugar: 10g/l
Fining and filtration: yes
Alcholic degree: 12%.
First vintage produced: 1968 |
