Elaboration of Collalto Prosecco di Conegliano Valdobbiadene Superiore San Salvatore Brut Millesimato 2018
Collalto Prosecco di Conegliano Valdobbiadene Superiore San Salvatore Brut Millesimato 2018 (Glera)
- View: Straw yellow with light green hues.
- Nose: Its characteristics of freshness and fragrance are based on the recognition of Golden apples and ripe pear freshly Williams, on a floral background extremely delicate and pleasant.
- Mouth: On the palate, its acidity dominates properly, but it is never overwhelming, in the other taste sensations, leading the rhythms and cadences of tasting. Sugary impact goes well with acidic note and becomes a quite remarkable persistence and complexity. Postnasal fully return brings the taste sensations experienced.
GRAPES: 100% Glera.
AGEING: Second fermentation with the intervention of selected yeasts, the wine base is processed according Martinotti-Charmat method. After an additional period of pause in yeast, after foaming and subsequent tartaric stabilization, the wine is filtered and aged more autoclaving before being bottled. The duration of the whole cycle over four months processing.
PREPARATION: The soft pressing special pneumatic press is followed by static settling of the must and subsequent fermentation in steel tanks with controlled temperature (19 ° C) using selected yeasts. Refinement and the rest of the noble lees steel take place over a period ranging from three to six months depending on the type.
WINE PAIRING: Excellent as an aperitif if you drink alone, mix well with hot entrees of sea fish, delicate fried fish of the Adriatic, tempura vegetables, soups and risottos always based on vegetables. White meat dishes, with a delicate and light sauce, salt and whose bottom is balanced fatty acid action on the palate.
RECOMMENDED SERVING TEMPERATURE: 6 -8 ° C