SENSORY PROFILE:
Colour: straw yellow with greenish hues, fine and persistent perlage.
Nose: floral and fruity scents, along with notes of citrus, yeast and bread crust.
Taste: lively, with a fair body, perfectly balanced by good acidity. The yeast present on the bottom of the bottle gives the wine softness and longevity.
PAIRINGS:
Colfondo offers different ways of tasting: more clear with appetizers and pasta dishes, pouring it gently to let the yeast deposited on the bottom of the bottle. As you progress in servingit, with other dishes and then with desserts, it will be enough to shake the bottle to taste it slightly turbid; or "integral", by pouring it into a decanter with ice, bringing back in this way the yeast in suspension and encouraging oxygenation.
It is perfect as an aperitif, it pairs well with appetizers, white meats, fried fish and grilled vegetables.
PROSECCO DOC
Training system: Guyot
Number of vines per hectare: 6,666
Defense Methods: sulfur, copper products based on microorganisms.
Fertilization: supply of organic substances through manure and green manure (sowing and landfill of essences of plants in order to increase the fertility of the soil).
Harvest: by hand at the end of September.
Vinification: the grapes are pressed immediately and softly and must is clarified through cold static settling. Must is then fermented in stainless steel with indigenous yeasts at controlled temperatures using well water.
Ageing: at the end of the fermentation wine is left on lees in stainless steel tanks for about six months.
Fermentation in the bottle: with the advent of spring it is bottled in days of flowers, following the directions of the biodynamic calendar by Maria Thun. In this period, the wine finishes fermentation transforming residual sugars into alcohol and carbon dioxide. After spending a few months in the bottle, it can be sold and drunk even after many years.
Finishing: unfiltered and unclarified.
Analysis of pesticides: the naturalness of this wine is confirmed by the zero residue of chemicals.
