• 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

  • Prestige Rosé extra dry

  • Bottiglia di Prosecco Pavana Rosé cantina Colesel - Valdobbiadene

    Pavana Rosé Brut

Pavana Rosé Brut

At the table

Organoleptic properties: 
deep pink colour with purple tinges. Fine lingering perlage. Creamy mousse with good persistence. Elegant and persistent aroma of red and purple wild berries. A dry, fully developed and very persistent flavour. Aftertaste: fruity with hints of raspberry, blackberry and blueberry on the nose.

in a cool place away from sources of heat. Bottles in a vertical position with no exposure to light.

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

Food pairings: 
excellent as an aperitif or with appetizers and raw and cooked fish dishes. Try it with dark chocolate.

In the vineyard

Mugnai of Feltre.

owner, vineyard management and primary fermentation: Azienda Agricola De Bacco.

gravelly limestone alluvial fans.

Grape variety:
100% Pavana of Feltrino.

Type of pruning:
double upside-down with Colesel modification.

Harvesting period:
15 September.

Yield per hectare:
90 quintals.

selected grape clusters are harvested by hand into crates.

In the wine cellar

rose wine vinification method with cold maceration on the skins, without sulphur dioxide, for 12 hours, with a long period of soft pressing to extract the must.

Base wine fermentation:
primary fermentation in steel tanks at a controlled low temperature.

Sparkling wine production method:
secondary fermentation in tanks, Martinotti method in Valdobbiadene.

Prise de mousse:
25-30 days at a controlled low temperature.

from 1 - 3 months in tanks.

Sparkling wine composition:
alcohol/Vol. 11,5% acidity 7,5 g/l. residual sugars 9 g/l.