Prosecco Cuvée Ø di Col Vetoraz comes from the most favorably exposed hills of the denomination, with vineyards trained according to the "Modified Valdobbiadene Method", a local training system derived from Guyot. Since today the word Prosecco is overused, with the real risk of trivializing and erasing the age-old history and vocation of the hills of Valdobbiadene and Conegliano, Col Vetoraz, starting from the 2017 harvest, has decided to remove this word from all labels and all communication, using only the denomination "Valdobbiadene DOCG", as this is the only true territorial identity. Glera in purity is harvested between September 15 and 30, gently pressed and vinified at controlled temperature; the subsequent sparkling process is done in Charmat method for 30-40 days, then the wine rests in the bottle for several months before entering the market. The residual sugar is 0g/L, a bold and extremely rare characteristic in wines of this type.

PROSECCO CUVÉE Ø COL VETORAZ: TASTING

The Prosecco Valdobbiadene Extra Brut 0 by Col Vetoraz is a straw-colored wine illuminated by dense chains of bubbles. On the nose, it smells of apple and pear, rose and citrus, mint and sage, with mineral sensations and touches of white pepper. In the mouth, it has a citrine freshness, good sapidity, and a floral finish. A very good wine for an aperitif with raw scampi dressed only with a drizzle of olive oil.