Manufacturer: Col del Sas

This wine represents one of the traditional products of this territory. Also defined as “Prosecco Ancestrale”, it
is the version that calls for a re-fermentation in the bottle during the spring and aging on its own yeast until
consumed. Distinguished by the yeast deposit on the bottom of the bottle, it is recommended that the limpid
wine be consumed following decanting to allow the deposit to separate, but it can also be served turbid.
Production area: hillside vineyards owned by the Spagnol Family in the DOCG area between
Valdobbiadene and Conegliano.
Grape variety: Glera (historic synonym of Prosecco)
Alcohol content: 11 % vol
Sugar residue: 1 - 4 g/l
Acidity: 5.0 g/l
Vinification: fermentation off skins
Second fermentation: re-fermentation in the bottle according to the Classic Italian Method without
disgorging or dosing the finished wine. Successively aged in the bottle for
several months.
Organoleptic characteristics: light wine but with good body and very dry.The perlage is very fine, given
the aging on its own yeasts.The notes are distinctive, of bread crusts and
very ripe yellow fruit.The lees deposit on the bottom is usually compact.
Serving suggestions: this is a wine that is perfect for all courses of a meal. The ideal combination is
however with Treviso cuisine, based on rich soups or pasta and meats cooked
on a grill or spit.
Serving temperature: 6º C
Glass recommended: large white wine glass.