Spagnol

Prosecco Superiore Conegliano Valdobbiadene DOCG Brut "Col del Sas", 100% Glera  - Annual Production: 115,000 bottles

The Spagnol family has been producing wine in the region of Conegliano Valdobbiadene since the early 20th century.  They began making and bottling sparkling wine in 1986 and now produce only sparkling wine from 5 vineyards strung between the towns of Valdobbiadene and Conegliano. The Brut Col del Sas takes its name from the Col del Sas hill where the family makes their home. 

Elevation: The fruit is sourced from 3 family owned vineyards at elevations between 150 and 380 meters.

Soil: Coarse grained sedimentary rock and clay

 

http://www.coldelsas.it/index.php

 

Harvest: By hand

Total area under vine: 32 hectares

Total production of the farm: 500,000 bottles

Farming method:  Sustainable

Fermentation and Vinification: After soft pressing the juice is fermented in stainless steel at 16º - 17º C. After fermentation the must remains on the lees for 4 - 6 months and is then filtered and transferred with the lees to the autoclave for the second fermentation. The wine remains in the autoclave for 1 to 3 months prior to bottling.