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Valdobbiadene Superiore di Cartizze DOCG Selezione Bottiglia Nera Dry 2021 by De Faveri Spumanti is a “noble” sparkling wine. Highly elegant, it has a delicately fruity and slightly aromatic bouquet. It opens and closes any important occasion with the utmost elegance. De Faveri produces it by selecting its finest Glera grapes from the vineyards on the Cartizze hills in the municipality of Valdobbiadene. Training system: capuchin system with a planting layout of 3 × 1 and Guyot with a planting layout of 2.80 × 1. Harvest period: second half of September. Winemaking: white vinification in stainless steel. Secondary fermentation: with selected indigenous yeasts at a controlled temperature for 30 days. Sparkling wine production: Italian method (Martinotti), with secondary fermentation in a stainless-steel autoclave through natural fermentation. Perlage: fine and persistent. Color: straw yellow. Bouquet: fine, intense, fruity and aromatic. Analytical characteristics: residual sugar 24 g/l, acidity 6.0 g/l, pressure 5.5 bar, extract > 16 g/l. Alcohol content: 11%.
Price including VAT
Valdobbiadene Superiore di Cartizze DOCG Selezione Bottiglia Nera Dry 2021 by De Faveri Spumanti is a “noble” sparkling wine. Highly elegant, it has a delicately fruity and slightly aromatic bouquet. It opens and closes any important occasion with the utmost elegance. De Faveri produces it by selecting its finest Glera grapes from the vineyards on the Cartizze hills in the municipality of Valdobbiadene. Training system: capuchin system with a planting layout of 3 × 1 and Guyot with a planting layout of 2.80 × 1. Harvest period: second half of September. Winemaking: white vinification in stainless steel. Secondary fermentation: with selected indigenous yeasts at a controlled temperature for 30 days. Sparkling wine production: Italian method (Martinotti), with secondary fermentation in a stainless-steel autoclave through natural fermentation. Perlage: fine and persistent. Color: straw yellow. Bouquet: fine, intense, fruity and aromatic. Analytical characteristics: residual sugar 24 g/l, acidity 6.0 g/l, pressure 5.5 bar, extract > 16 g/l. Alcohol content: 11%.
