Col di Rocca
Prosecco Superiore DOCG Morgante
Prosecco di Valdobbiadene extra dry
All grapes come from the estate’s vineyards and are planted among natural wooded and meadow areas, and alongside olive groves and shrubs. The oldest vines are cultivated with the Sylvoz training system (density 4,000 vines per hectare) whereas the new ones with a bilateral Guyot training system (density 3,000-3,500 vines per hectare) on higly calcareous soils, with marls mingled with conglomerates and gravels.
The grapes are carefully selected and manually harvested. The wine is made according to the Charmat method with controlled temperature fermentation at 16-17°C for 25/30 days.
Pale straw yellow in colour with greenish highlights, it has pronounced aroma of acacia flowers with rich scent of apple and pear. On the palate is well-balanced and fruity with a caressing rather than aggressive mousse. This Prosecco perfectly interweaves 17g residual sugar, so finishing off-dry.
Alcohol (ABV): 11.5%
Sugar (g/l): 17