SPARKLING WINES AND SEMI-SPARKLING WINES
COLLI EUGANEI SERPRINO ORGANIC
Type of wine: Colli Euganei Serprino
Type. white, dry sparkling
Grape used for production: glera "Serprina"
Alcohol content: from 11% to 12% depending on the vintage
Fixed acidity: 6-7 gr/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'.
Soil type. marly, calcareous
Training system: simple cappuccina (guyot), 8/10 fruit buds, planting layout cm. 0.80 x 280, plants per hectare 4,400, average yield kg 3 per vine
Harvest period: October
Technical vinification data: cold maceration of the skin, pressing and start of fermentation at controlled temperature, storage at 3/4 degrees
Sparkling process: two months in autoclave
Aging: two months in bottle
Pairings and notes: summer wine, for aperitif; accompanies light meals and pizza in all its variations
CHARDONNAY BRUT SPARKLING WINE
Type of wine: Chardonnay Brut sparkling wine
Type: brut sparkling wine
Grape used: 100% chardonnay
Alcohol content: 12.00%
Fixed acidity: 6-7 gr/L expressed as tartaric acid
Sulphite content: about 70 mg/L total sulphur dioxide
Production area: Euganean Hills, municipality of Vo'
Training system: simple Guyot, fruiting buds 8/15, average production 3/4 kg per vine
Technical cultivation data: organic management under ICEA control
Harvest period: third week of August
Technical vinification data: 12/18 hours of cold maceration of the skins, pressing and fermentation in tank at controlled temperature. Storage at 2/5 degrees Celsius.
Sparkling process: autoclave 3 months
Aging: in bottle two months
Pairings and notes: as an aperitif or throughout the meal, for dishes based on fish and shellfish
Type of wine: Organic Prosecco DOC
Type. dry sparkling wine
Grape used: prosecco
Alcohol content: 11%
Fixed acidity: 6-7 gr/L expressed as tartaric acid
Sulphite content: about 70 mg/L total sulphur dioxide
Production area: Colli Euganei, municipality of Vo'.
Training system: simple Guyot, 8/10 fruit buds, average production 5 kg per vine
Technical cultivation data: organic management under ICEA control
Harvest period: October
Technical vinification data: cold maceration of the skins, pressing and start of fermentation in a temperature-controlled tank. Storage at zero degrees
Sparkling process: three months in autoclave
Aging: two months in bottle
Pairings and notes: light and fresh, excellent as an aperitif, and for light lunches and dinners. Try it with asparagus.
PROSECCO DOC EXTRA DRY
COLLI EUGANEI FIOR D'ARANCIO ORGANIC SPARKLING WINE
Type of wine: Colli Euganei Fior d'Arancio sparkling Docg
Type: sweet sparkling wine
Grape used for production: Colli Euganei Fior d'arancio (Yellow Muscat)
Alcohol content: from 6% to 7.5% depending on the vintage
Fixed acidity: 6-7 gr/L expressed as tartaric acid
Sulphite content: approx. 70 mg/L total sulphur dioxide Production area: Colli Euganei, municipality of Vo'. Training system: simple cappuccina (guyot), 6/8 fruiting buds, average production 2 kg per vine Technical cultivation data:organic management under ICEA control Harvest period: September Technical vinification data: cold maceration of the skins, pressing, fermentation stopped by centrifugal separator, tangential filtration, storage at zero degrees.
Sparkling process: two months in autoclave. Aging: one month in bottle.
Pairings and notes: dessert wine, excellent with dry and non-dry sweets, for toasting
Type of wine: Marzemino
Type: sweet sparkling red.
Grape used for production: marzemina nera
Alcohol content: from 7% to 8% depending on the vintage
Fixed acidity: 6-7 gr/L expressed as tartaric acid
Sulphite content: approx. 60 mg/L total sulfur dioxide
Production area: Colli Euganei, municipality of Vo'.
Training system: simple cappuccina (guyot), 15/20 fruiting buds, average production 5 kg per vine.
Technical cultivation data: organic management under ICEA control
Harvest period: October
Technical vinification data: skin maceration until the start of fermentation, pressing and continuation of alcoholic fermentation in tank. Fermentation stopped with centrifugal separator, tangential filtration. Storage at 2/5 degrees Celsius.
Sparkling process: 30 days in autoclave
Aging: two months in bottle
Pairings and notes: wine for after or outside meals, suitable for sweets and desserts
MARZEMINO SPUMANTE
