Ca 'Vittoria - Adri Brut Rosè - Prosecco and Sparkling Wines

Ca’ Vittoria - Masters Winemakers of Prosecco Superiore DOCG

In the heart of the Conegliano Valdobbiadene D.O.C.G. hills, Ca’ Vittoria produces a Prosecco Superiore D.O.C.G. of excellence. 

Our production philosophy, aimed at the continuous updating of winemaking methods, combined with the heritage of experience, sensitivity and passion for Prosecco Superiore D.O.C.G. and for its territory of origin unique in the world, today it finds expression through a wide selection of sparkling wines with exceptional qualities, rich in personality and elegance, able to conquer even the most demanding palates.

The Selection - Distinctive Sign of Quality - A Prosecco Superiore of Excellence

Ca’ Vittoria Prosecco Superiore D.O.C.G. is produced from the Glera grape variety, grown in the microzones of the Conegliano and Valdobbiadene hills.

The “heroic grape harvest” takes place by hand on steep hills starting in September. The grapes are carefully controlled for sugar content and acidity.

In the cellar, the grapes are pressed gently to extract only the free-run must from the core of the grape which will rest in decantation at a temperature of about 5-10° C, thus preserving all the typical organoleptic characteristics of this grape.

The sparkling wine production process is implemented according to the traditional Charmat method, which preserves the varietal aromas of the grapes that are transformed into a fruity floral wine with the elegant persistent perlage that distinguishes Conegliano Valdobbiadene.

Ca 'Vittoria - Adri Brut Rosè - Prosecco and Sparkling Wines

Color

Pale pink with bright reflections.

Nose

Delicate and fragrant with hints of strawberry, raspberry and rose.

Taste

The freshness of this wine with structure and aromatic breadth emerges on the palate.

Storage and Serving

Bottles should be stored in a cool dry environment, away from light and sources of heat. Serve at a temperature between 6-8° C. A rather large tulip-shaped glass is recommended.

Pairing

A perfect companion for dishes based on fish, shellfish and elaborate but delicate meat dishes.

Technical Sheet

Grape Variety

Glera

Vineyard Characteristics

Limestone and morainal soil, vines grown with the Sylvoz form, density 3300 vines / ha

Average Production

150 quintals / ha

Harvest Period

September / October

Harvesting Method

Manual

Pressing / Decanting / Vinification

After harvesting, the red grapes are soft pressed and left for a short period in contact with their skins. As soon as the desired colour is reached, the must is separated from the marc and partially fermented in steel containers at a temperature of 18-20° C for 15-20 days. The cuvée is then prepared by adding 95 % white wine to 5 % red wine.

Second Fermentation

Second fermentation takes place according to the Martinotti-Charmat method which involves a natural refermentation in autoclaves that generally does not exceed 30 days.

Sugar Residue

12 gr / l

Alcohol

11.5 % vol.