LE VOLPERE “COL MILIANE” EXTRA BRUT VALDOBBIADENE PROSECCO SUPERIORE DOCG
Brand:Artisan Made Collection
Description
| Country | Italy |
| Region | Veneto |
| Wine Type | Sparkling |
| Grape Variety | Glera 100% |
| Vineyard Location | Miliane Vineyard, Hills of Premaor, Veneto |
| Soil | Compact grey marl |
| Training System | Modified cappuccina |
| Vine Density | 2,600 plants per hectare |
| Yield Per Hectare | 13,000 kg. Per hectare |
| Vineyard Size | 1 hectare |
| Annual Production (Bottles) | 3,300 |
| Harvest | Hand harvested and grapes selection |
| Vinification | Selection of the ripest grape bunches. Soft pressing and must (clarification). Temperature controlled fermentation at 17 °C in stainless steel tanks |
| Aging | Rested on lees in stainless steel tanks for 4 months with regular batonnage. Slow Marinotti sparkling process for 6 months |
| Organic Certifications | |
| Environmentally Friendly | |
| Alcohol Vol | 12.0% |
| Sugar Content | < 0,5 g/l – residuo naturale |
| Acidty | 6 g/l |
| Sulfphite content | <100 mg/l |
| Perlage | Fragrant, creamy, fine and mouth-filling |
| Color | Deep lemon |
| Aroma | Broad and complex bouquet, from subtle notes of yeast and slightly ripe fruit to aromatic herbs |
| Taste | Bone dry, crisp, savoury, well structured, with good tension and harmonic dry finish |
| Taste Abbreviated | Green apple, stony and brackish, mineral and flowery acacia. Bone dry, high acidity, delicate mousse |
| Food Pairing | Good as aperitif and food friendly being really palate cleansinig: light starters, charcuteries, light seafood dishes. Excellent with raw fish |
| Food Paring Abbreviated | As an aperitif, raw fish, seafood dishes, charcuteries, light starters |
| Suggested Cuisine Style | Mediterranean, Japanese, Asian, Caribbean, Vegan, Vegetarian |
| Serving Temperature | 6-7 °C / 43-45°F |
| Sediment Traces | |
| Type Of Cork | Sparkling wine cork with cage |
| Standard Bottle Size (L) | 0.75 |
| Carton Size | 6 Bottles Per Carton |
| Bottle Orientation in Carton | |
| Association | FIVI |
