JBF Wine Sponsor – Col de’ Salici
Text and photo by Brenna Boone
Conegliano Valdobbiadene Prosecco Superior is a sparkling wine made from 100% Glera grapes and is produced in Conegliano Valdobbiadene and harvested by hand in late September. The pressing of Valdobbiadene takes place immediately after the harvest with sophisticated equipment made to delicately press the grapes to ensure that only the free-run juice from the heart of the grapes is extracted. In the decantation process for Conegliano Valdobbiadene Prosecco they let the juice rest in stainless steel tanks at a chilled temperature of 5-10°C. The juice is left in these tanks for 10-12 hours and then the limpid part of the liquid is removed and fermentation begins. The top 10% of the grapes are used to create Col de’ Salici brut. In the vinification and foaming process the juice is left for about 15-20 days as a re-fermentation. This re-fermentation is where the wine gets its classic silky bubbles, which is characteristic of Conegliano Valdobbiadene. After the vinification it is bottled under pressure. Once the bottles have sat for about 30-40 days it is ready to be released to the market.
For more information on this wine visit the website.
Information cited from:
Valdobbiadene Prosecco Superiore DOCG Brut. Col De’ Salici. Web. 28 Oct. 2015.