Extra-Dry ‘COL DELL’ORSO’
VINEYARD: Col dell’Orso Cru in Colbertaldo di Vidor. 30 to 50 year old Pergola. Steep mountain-side vineyard, based on a stony soil covered by a thin overlay of grey-tinged clay. 4.000 vines x Ha. 100% Prosecco.
WINEMAKING: Grapes are handpicked around mid October and fermented into white wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 9% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.
| APPELLATION |
Prosecco di Valdobbiadene Doc |
| VINTAGE |
2006 |
| GRAPE COMPOSITION |
100% Prosecco |
| TYPE |
White / Sparkling / Off-dry |
| VINEYARD | 35 to 50 year old vines situated in the upper part of the super steep, mountain-side Col dell’Orso parcel, in Colbertaldo di Vidor. |
| SOIL |
Stony white soil known as ‘Sasso Bianco del Piave’ covered by a thin layer of grey clay rich in marine salts. |
| ALCOHOL |
11% |
| PRODUCTION |
90.000 bottles |
AWARDS |
Parker 88 points |
| TASTING NOTES |
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| WINE MAKING |
Prosecco grapes are hand-picked the first or second week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into still white wine in stainless steel vats with native yeasts, where it ages on the lees at cool temperature until January, when a secondary fermentation is activated to obtain natural effervescence and soft carbonic pressure. The fizzy Prosecco is then decanted, cold-stabilized and bottled. |
| FOOD MATCH |
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| Producer Home page: |
Frozza |
| WEBSITE: | |
| WINE REGION: |
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- Prosecco di Valdobbiadene Doc Extra-Dry ‘Col dell’Orso’
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Popularity: 18% [?]
Fri, Mar 20, 2009
Organic Wines, Veneto