Col de Salici Prosecco di Valdobbiadene Superiore DOCG Brut 2023 (Italy)

Description

Apple, Dry, Floral

"Bright, even, pale yellow. Vibrant, moderately fine, consistent bead. The nose is elegant and gentle, with aromas of apple, pear and delicate floral. Medium-bodied, aromas of toffee apple and pear melded with its skins, frangipani and blossom. The flavours are fresh and delicate, layer with a touch of spice and creaminess, and provide weight to the mid-palate. Well-balanced, refreshing acidity lends a crisp, fragranced finish. A refined and delicate Prosecco" Candice Chow, Raymond Chan Reviews, Apr 2025

"This is elegantly fragrant on the nose with aromas of Gala apple, rockmelon, ripe pear, and lemon peel. The palate offers fine texture and flowing mouthfeel, well supported by bright acidity, finishing crisp and delightfully refreshing" Sam Kim, Wine Orbit, Mar 2025

"An excellent bouquet with a leesy toasty complexity, aromas of peach and oatmeal, lemon and apricot. A bouquet of complexity and style, very modern. Delicious on the palate with flavours of biscuit and oatmeal then stone fruits and a leesy apple and pear quality. Well made, ready to drink and great value" Cameron Douglas, Master Sommelier, Apr 2025

Fruity notes with hints of green apple, light peach and citrus. Memories of white flowers and herbal accent. Armonius with a controlled acidity for a light sapid finish.

2023 was a year that alternated periods of drought, concentrated mainly in the first few months of the year, and periods of very heavy rainfall (from May throughout the summer). In addition, there was no shortage of large hailstorms, which particularly affected the western part of the appellation. In the second half of July, just as the vines were beginning to ripen, hailstorms on the 24th and 25th interrupted the process and it took the vines and the winegrowers two weeks to reorganise. After that the weather returned to a more favourable state, which produced new vegetation useful for the resumption of the ripening process. Although this process has been slower than usual, the harvest is satisfactory in terms of quality.

After the pressing, the must is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. The 20% of the grapes selected for Col de’ Salici BRUT comes from two historic vineyards and each plot is vinified separately. After a careful tasting the different vattings are assembled so as to achieve a perfect balance on the glass.