Carmina Azienda Loggia del Colle S.r.l
Sparkling Wine
Visela
CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE EXTRA DRY DOCG
The base wine is obtained through careful white fermentation, that is, without the skins, until the natural grape sugars are almost completely consumed (a trace of sugar helps preserve the fruit character).
The wine is left to the winter cold, which precipitates the tartrates. Selected yeasts capable of fermenting under pressure and at rather low temperatures are then added, together with sugar in quantities that, through the subsequent fermentation, achieve the desired pressure and ensure the right degree of sweetness.
The wine ferments at about 15°C and, after roughly thirty days, reaches the desired pressure. At this point the refermentation is stopped by chilling the autoclaves, so that the desired amount of residual sugar remains. In this way the yeast settles to the bottom and, after 8–10 days resting at this temperature, the wine is ready to be bottled.
Technical Characteristics
Area of origin
The hills of Conegliano Veneto
Grape Varieties
Glera
Vinification
Must obtained by gentle pressing with a horizontal press, followed by fermentation of the clear must at a controlled temperature in the presence of selected yeasts
Maturation
In stainless-steel tank at a controlled temperature
Aging
In bottle
Longevity
18–24 months depending on the temperature and light of the storage area
Color
Bright straw yellow
Aroma
Intense fruit aromas—typically apple, peach, and pear—with citrus notes that segue into floral nuances of wisteria and acacia
Taste
On the palate, the wine is harmonious, soft, and enveloping, yet at the same time dry thanks to its fresh acidity
Serving Temperature
6–8°C
Pairings
This is the most "classic" Prosecco, a style that combines aromatic intensity and a velvety savory character with the crisp vibrancy of the perlage. It pairs excellently with legume and seafood soups, pastas with delicate meat sauces, fresh cheeses, and white meats.
Standard Analysis
Alcohol 11.50% vol.
Total acidity 5.80 g/l
Sugars 15–16 g/l
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