Col de' Salici
Valdobbiadene Prosecco Superiore Extra Dry Millesimato 2025
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
- Name and format: Prosecco Superiore DOCG Extra Dry 2025, 0.75 L, 11% vol
- Grapes and origin: 100% Glera from selected hills of Valdobbiadene, Veneto
- Production method: Charmat method in autoclave with partial cold cryomaceration
- Aromatic profile: notes of apple, wisteria and acacia; delicate and persistent
- Perlage and taste: fine perlage, rich mousse; fresh and harmonious palate, slightly bitter finish
Description
What kind of wine it is
Col de’ Salici Valdobbiadene Prosecco Superiore Extra Dry is an elegant sparkling wine from Veneto, originating from the Valdobbiadene Prosecco Superiore area. Made from Glera grapes, it displays an Extra Dry style with a fresh and pleasant profile, harmonised by a delicate residual sweetness. Tasting reveals notes of apple, wisteria and acacia, enhanced by a rich mousse and a fine and persistent perlage. On the palate, it shows an enveloping structure with a slightly bitter finish, making it highly versatile for food pairings.
Where it comes from
The vines of Col de’ Salici grow on the hills of Veneto, in selected plots within the Conegliano Valdobbiadene Prosecco area. The vineyards occupy prime slopes, characterised by marl soils with layers of clay, ideal for promoting pronounced aromatic finesse and flavour precision. Low yields ensure a high-quality raw material. The balance between the local microclimate and the hillside altitudes gives this sparkling wine a harmonious sip and remarkable persistence.
How it is produced
After careful harvesting, the bunches undergo gentle destemming followed by partial cold cryomaceration to extract the most fragrant aromas. Fermentation takes place in stainless steel tanks at a controlled temperature. The subsequent prise de mousse occurs in an autoclave according to the Charmat method, which imparts a lively and delicate effervescence. To preserve the wine’s freshness, the production cycle concludes with a meticulous isobaric process at low pressure.
History and Curiosities
Since 1997, Col de’ Salici has represented Venetian excellence through a refined Prosecco Superiore DOCG vintage. Produced with pure Glera grapes, grown on marl-clay slopes, this sparkling wine enhances its elegance thanks to the Charmat Method. The careful partial cryomaceration of the must releases intense aromas of apple and delicate floral notes. Furthermore, the meticulous staggered bottling preserves its extraordinary freshness and persistent perlage, ensuring a harmonious and satisfying sip with every toast.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1997
- Oenologist: Saverio Notari
- Bottles produced: 600.000
- Hectares: 32
High-level packaging combines with quality in production. First, the grapes are selected only in the best production areas of the Conegliano Valdobbiadene DOC and DOCG. Then, the vinification occurs with partial cryomaceration, enhancing the grape variety's fragrance and fruity sensation. Finally, the bottling is carried out every 40 days to guarantee the market a product that is always fresh. Read more
| Name | Col de' Salici Valdobbiadene Prosecco Superiore Extra Dry 2025 |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Col de' Salici |
| Story | History and Curiosities Since 1997, Col de’ Salici has represented Venetian excellence through a refined Prosecco Superiore DOCG vintage. Produced with pure Glera grapes, grown on marl-clay slopes, this sparkling wine enhances its elegance thanks to the Charmat Method. The careful partial cryomaceration of the must releases intense aromas of apple and delicate floral notes. Furthermore, the meticulous staggered bottling preserves its extraordinary freshness and persistent perlage, ensuring a harmonious and satisfying sip with every toast. |
| Origin | Colline di Valdobbiadene |
| Soil composition | Marly soils with clay layers |
| Yield per hectare | 85 - 87 hl/ha |
| Fermentation temperature | 18–20°C |
| Fermentation | Approximately 15–20 days |
| Production technique | Charmat method (second fermentation in autoclave); partial cryomaceration |
| Wine making | The grapes are selected from the best production areas in the Conegliano Valdobbiadene DOC and DOCG and vinified with partial cryomaceration (to enhance fragrance and fruity sensation), then bottled using an isobaric process at very low CO2 pressure (4 bar). |
| Residual sugar | 14.0 gr/L |
| Year production | 600000 bottles |
| Allergens | Contains sulphites |