Asolo Prosecco Colfòndo #NewFactSheets
Prosecco Colfòndo
Asolo Prosecco DOCG
Production area: Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot
Yield: 100 quintals per hectare
Harvest: early, picked by hand
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: the traditional method employed in the hills of Treviso for many generations
Fermentation time: roughly 20 days; when fermentation is complete, the lees remain in the sediment.
Tasting Notes
The gentle, fine bubbles and persistent fizziness are the elegant hallmarks of this wine.
Alcohol: 11.5%
Pressure: 2.5 atmospheres
Acidity: 6.3 g/l
Residual sugar: less than 3 g/l
Extremely low total SO2: 30-40 mg/l
Serving temperature: 10-12° C.
Carefully decant this wine into a carafe or decanter and avoid uncessary movement so as to eliminate the light sediment. You can also gently turn the wine upside down so as to make it cloudy.
I recently read that a Col Fondo bottled with a crown cap cannot bear the DOCG state label. So, my question: is this how the product is delivered?
Pamela, I’ve seen similar wines (although not labeled as Colfondo) bottled with crown cap. The wines are similar to Prosecco Colfondo and are made with Glera, but they can’t be labeled Prosecco Colfondo.