Colle 170 slm

This creamy sparkling wine featuring a very fine and persistent beading is straw yellow in color with greenish tones, which highlight the features of the local grapes. Its delicate scent has elegant floral notes of wisteria and acacia, accompanied by fruity hints of green apple. It has a firm, mellow, smooth taste with the right effervescence that caresses your palate and enhances its delicate fruity notes.

Acacia’s honey

Liquid and almost transparent, this honey has a delicate light and amber color; the flavor is also delicate, very sweet and only slightly aromatic.
In the kitchen it is suitable for preparing simple and light desserts.

Millefiori’s honey

It is the most common honey because it is extracted from a multitude of flowers that populate the meadows and pastures. It can be of a different color from season to season because the flowers are different.

Cherry honey

A honey with a delicate flavor and aroma, straw-yellow in color with rapid crystallization.

It is a honey particularly sought after by connoisseurs.

VINIFICATION

Manual harvesting by small crates during the second week of October. Destemming, cold

skin maceration in a closed press for 12/18 hours and soft pressing in nitrogen saturation at

low temperature. Free-run juice decanting before the fermentation. After the stainless steel

fermentation, the noble lees are preserved for 18 months by performing weekly bâtonnage.

VINIFICATION

Manual harvesting by small crates during the third week of September.

Destemming, cold film maceration in a closed press for 12/18 hours and soft

pressing in nitrogen saturation at low temperature. Free-run juice decanting

before the fermentation. After the stainless steel fermentation, the noble lees are

preserved for 6 months by performing weekly bâtonnage.

VINIFICAZIONE

Uve raccolte manualmente in piccole casse durante la terza settimana di settembre. Diraspatura, macerazione pellicolare a freddo in pressa chiusa per almeno 12/18 ore e pressatura soffice in saturazione di azoto a bassa temperatura. Prima della fermentazione, il mosto viene decantato. Terminata la fermentazione le fecce nobili vengono preservate eseguendo settimanalmente dei bâtonnage e conservate per 8 mesi. Affinamento in bottiglia sui propri lieviti per almeno 100 mesi. Dopo il dégorgement le bottiglie riposano in cantina per 5/6 mesi prima della vendita. 

DESCRIPTION

Pale straw yellow colour with distinct

greenish hints. Pleasant bouquet

with floral notes, with a lightly

aromatic background with fruity

notes of apricot and green apples. A

dry taste, pleasantly fresh flavour

with vaguely aromatic notes.