Cart

  • Bottiglia di Prosecco Cartizze Dry cantina Colesel - Valdobbiadene

    Cartizze Docg Dry

  • Bottiglia di Prosecco Cartizze Brut cantina Colesel - Valdobbiadene

    Cartizze Docg Brut

  • Bottiglia di Prosecco Valdobbiadene Extra Dry Fontana Vecia cantina Colesel

    Fontana Vecia Docg Extra Dry

  • Bottiglia di Prosecco Valdobbiadene Brut Prato Scuro cantina Colesel - Valdobbiadene

    Prato Scuro Docg Brut

  • Bottiglia di Prosecco Millesimato Brut Nature Tridik cantina Colesel - Valdobbiadene

    Quota 430 Tridik Docg Extra Brut

  • Bottiglia di Prosecco Millesimato Dry cantina Colesel - Valdobbiadene

    Élevo Millesimato Bio Docg Dry

  • Bottiglia di Prosecco Brut Bio cantina Colesel - Valdobbiadene

    Valdobbiadene Bio Docg Brut

  • Bottiglia di Prosecco Extra Dry Doc cantina Colesel - Valdobbiadene

    Fei Prosecco Doc Extra Dry

  • Bottiglia di Prosecco Valdobbiadene Doc cantina Colesel

    Noai Prosecco Doc Brut

  • Prestige Rosé extra dry

  • Bottiglia di Prosecco Pavana Rosé cantina Colesel - Valdobbiadene

    Pavana Rosé Brut

Fei Prosecco Doc Extra Dry

At the table

Organoleptic properties:
straw yellow colour. Fine lingering perlage. Abundant mousse. Fruity aroma. Smooth flavour.

Storage: 
store in a cool ventilated place, with bottles always in a vertical position.

Serving temperature: 
Serve in an ice bucket or at a temperature of 4-6°C.

Food pairings: 
ideal as an aperitif.

In the vineyard

Area: 
Province of Treviso.

Grape variety: 
Glera.

Type of pruning: 
Sylvoz.

Harvesting period: 
10 September - 10 October.

Yield per hectare:
180 quintals.

Harvesting: 
by machine and by hand.

In the wine cellar

Vinification:
white wine vinification method with soft pressing.

Base wine fermentation: 
after cold static clarification, at controlled temperatures.

Sparkling wine production method: 
secondary fermentation in large tanks, according to the Charmat method.

Prise de mousse: 
30 days.

Aging: 
1 month in tanks.

Sparkling wine composition: 
alcohol/Vol. 11,50% acidity 5 g/l. residual sugars 15 g/l.