Conegliano Valdobbiadene Prosecco Superiore DOCG Brut 2014
This Conegliano Valdobbiadene sparkling wine, departing from the normal Italian method refermentation, adheres to the more classic refermentation in the bottle method. After the wine spends a number of months sur lie, the wine is disgorged and receives a further six months ageing in the cellar, which confers on Sei Uno a subtle complexity that beautifully complements the aromas classic to Prosecco Superiore. The bouquet releases rich notes of rennet apple and freshly-shelled hazelnut, enlivened by rosemary and mint. On the palate, it is clean-edged and ultra-crisp, like the first bite into an apple, mirroring the fragrances of the bouquet, while the finish is very long-lived.
ORIGIN OF THE NAME This wine was first made for the family’s enjoyment at a special event in 1961.
VINEYARD The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between MounT Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained to a mix of Sylvoz and Cappuccina. Harvest generally occurs in the second half of September and the vineyard yield averages 80 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.
VINIFICATION After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie, then the wine re-ferments in the bottle over 4 months. After disgorging it is topped up with the same wine, then given a further 6 months’ ageing before release.
GLASS AND SERVICE Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine’s bouquet.
FOOD PAIRING AND WHEN TO ENJOY Sei Uno is the perfect accompaniment to fish- and vegetable- based antipasti and other dishes. It will show good improvement during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest.
|Res. Sugar||4.13 g/L|
|Total Acidity||5.54 g/L|
|Net extract||19 g/L|
|750 ml||× 6|