Ca' di Alte was created by winemaker Alberto Marchisio. Although Piemontese himself, he has been working in the Veneto for some years. He joined Cantina Colli Vicentini as director and winemaker with the 2012 vintage and has since dramatically improved the quality of the wines. The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes. With Alberto's hand in the winery, the delicate aromas of the wines have been preserved. The Palladian window on the label acknowledges the work of the great Andrea Palladio, many of whose masterpieces are now UNESCO World Heritage Sites. The 16th century architect lived in Montecchio Maggiore, home of the Colli Vicentini winery, and Vicenza most of his life.
The vineyards are located in the hills and are north facing. The hillside sites experience cooler nights, allowing the aromatic compounds of the grapes to develop. The vines are trained using the Guyot system. The soil is calcareous and of volcanic origin.
This Prosecco was made using the Charmat method. The grapes were hand-picked, and the stalks removed before crushing. After soft pressing the must was fermented in temperature controlled stainless-steel tanks until 10% ABV was reached. The wine was then moved on to pressurised tanks (autoclave) and an addition of yeast and sugar started a second fermentation under pressure. The CO2 generated by this second fermentation dissolved in the wine making it sparkling. After filtration and centrifugation, the wine was refrigerated and bottled under pressure to preserve the right level of dissolved CO2. The wine is "spumante" or “fully sparkling” as the pressure in the bottle is above 3 bars.
This Prosecco is a light straw yellow with fine bubbles. A pleasant bouquet with notes of pear and floral hints is followed by a very bright, clean and lifted, palate. The finish is very dry, with lingering freshness.
|Grape Varieties||100% Glera|
|Notes||Sustainable, Vegan, Vegetarian|