Ca 'Vittoria – Riva dei Ciliegi Conegliano Valdobbiadene – Prosecco Superiore D.O.C.G. Extra Dry – Magnum – Sparkling Wines – Avvenice

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 – Riva dei Ciliegi Conegliano Valdobbiadene – Prosecco Superiore D.O.C.G. Extra Dry – Magnum – Prosecco and Sparkling Wines

Color

Straw-yellow with faint greenish reflections.

Nose

The aromas are intense with a clear hint of Golden apple.

Taste

The acid notes are combined with softness and a correct flavour.

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

It can be enjoyed both during aperitifs, paired with savoury focaccias and biscuits, and served with vegetable-based first courses or with second courses of grilled fish or roasted white meat.

Technical Sheet

Designation

Conegliano Valdobbiadene D.O.C.G.

Grape Variety

Glera

Vineyard Characteristics

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

Average Production

120 quintals / ha

Harvest Period

September

Harvesting Method

Manual

Pressing / Decanting / Vinification

After harvesting, the grapes are brought to the cellar and processed with special presses that apply a delicate pressure to extract only the free-run must. The cloudy must is left to rest cold for at least one night in steel tanks. Once natural clarification has occurred, the sediment is removed. The vinification takes place thanks to the indigenous natural yeasts which, added to the must, trigger and sustain the alcoholic fermentation in steel tanks at a temperature of 18-20° C for 15-20 days. Subsequently, the wine, already loaded with its aromas, begins to mature: the low temperatures of the winter months favour the precipitation of deposits and slowly clear up. This develops the base wine, the starting point for the sparkling wine production process.

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

16 gr / l

Alcohol

11.5 % vol.