Valdobbiadene Prosecco Superiore Rive di Farra di Soligo Col Credas, Adami

VALDOBBIADENE PROSECCO SUPERIORE RIVE DI FARRA DI SOLIGO COL CREDAS

D.O.C.G.

Denomination

Col Credas Brut Valdobbiadene Prosecco Superiore Rive di Farra di Soligo

Classification

D.O.C.G. (Delimited and Guaranteed Denomination of Origin) “Rive” is the local dialect term that denotes steep hillside vineyards

Style

Sparkling wine

Grape varieties

100% Glera

Viticultural area

Credazzo – Farra di Soligo

Average vineyard altitude

350-400 m

Soils profile

Clayey, dry, nutrient-poor soils, fairly shallow, bedded in calcareous rock

Site and aspect

Steep hillslope, south- and southeast-facing vineyards oriented along relief contours

Climate

Mild, with cold winters and warm, but not humid, summers. Average rainfall: ca.1,250mm with peaks in June and November, and lows in January and August. Solar radiation, April-October: 92745 cal/cm2

Training system

Double-arched cane (Doppio capovolto, Cappuccina)

Vineyard yield

Not exceeding 130 q/ha

Vineyard density

2,500 - 3,500 per hectare

Period of harvest

September 20 - October 10

Vinification

Light pressing with bladder press, gravity settling of must, fermentation at controlled temperature (17-19°C) with cultured yeasts. Maturation on the fine lees in steel for 3 months

Second fermentation

“Metodo Italiano” in steel pressure tanks. Second fermentation at 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from sparkling wine

Cycle length

Approx. 40 days

Technical data

Alcohol

11% vol

Sugar

4 g/l

Total acidity

6 g/l

pH

3.20

Atmospheres

4.80 / 5.00 bar

Sensory profile

Presentation: Straw yellow. Dense mousse and delicate, long-lasting bead

Bouquet: Broad and generous, intense and well balanced, releasing delicate floral notes, such as wisteria and acacia blossoms, and crisp impressions of fruit, particularly of apple and pear

Palate: “Extreme” brut in style, with classic tangy acidity, very dry yet richly-flavoured; always strikingly full-volumed and remarkably refreshing, with a lengthy progression in the mouth. Impressively mirrors the fragrances on the nose. Exhibits superb harmony and elegance, crowned with a notably dry finish

Food recommendation

IExcellent as a wine to be enjoyed throughout a meal, but it is perfect with filleted sea bass with sun-dried tomatoes and hazelnuts. Partners beautifuly with all seafood (baked fish, shellfish) and with light first courses.

Serving temperature

Chill to 7-8°C., ideally in an ice-bucket at the table

Serving glass

Medium-wide white wine glass. Avoid using tall, slender flutes: while they maximise enjoyment of the bead, they inhibit release of the wine’s bouquet

Cellaring

Store away from heat and light, but not in the refrigerator

Optimal time to enjoy

Col Credas expresses its true character, and its refreshing crispness, within the year following harvest. However, in the following years, if cellared properly, intensity of flavours and fruitiness may diminish somewhat, but the wine-lover will be pleasantly surprised by Col Credas’ greater complexity both on nose and palate