Metodo Classico Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Pas Dosé 2014
The glera grapes grown in the Conegliano hills gave us a base wine of impressive complexity and minerality. The second fermentation in the bottle, in accord with the classic method, enhanced its fragrances and aromatic qualities, imbuing this sparkling wine with a striking personality. It boasts an intense bouquet of hazelnuts and juicy apple and pear, alongside hints of acacia honey, freshbaked rolls, and apple cake.
ORIGIN OF THE NAME It takes its name from the initials of Sergio Cosmo, Bellenda’s founder, and his year of birth.
VINEYARD The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,200 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.
VINIFICATION After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented partly in steel and partly in oak barrels, with no temperature control. The wine matures sur lie for 3 months. After the second fermentation in the bottle, the wine rests sur lie for 16-18 months, and is then disgorged and topped up with the same wine, with no liqueur d’expédition.
GLASS AND SERVICE Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute.
FOOD PAIRING AND WHEN TO ENJOY Excellent as an aperitif wine, S.C. 1931 is as superb partner to antipasti and risottos as well, and should be tried with roast poultry and veal. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even five years after harvest.
|Alcohol||11.50 % vol.|
|Res. Sugar||2 g/L|
|Total Acidity||5.60 g/L|
|Net extract||22.0 g/L|
|750 ml||× 6|
|1.5 L||× 4|