Valdobbiadene Prosecco DOCG "Frizzante …naturalmente" - Casa Coste Piane

Valdobbiadene Prosecco DOCG "Frizzante …naturalmente" - Casa Coste Piane

The Valdobbiadene Prosecco DOCG "Frizzante ... naturally" from Case Coste Piane is a Prosecco which is produced with the technique of refermentation in the bottle, the oldest and most natural method to obtain sparkling wines. The grapes come from vineyards located in the Santo Stefano area, positioned between 250 and 400 meters above sea level, on a soil rich in clay. After the first fermentation, the wine is bottled and rests all winter in a cool place. With the arrival of spring and the rise in temperature, a second spontaneous fermentation in the bottle with sugars and residual yeasts begins, which produces a light and lively perlage. Its colroe is intense straw yellow. On the nose aromas ranging from white fruit to flowers. The sip is full, pulpy, beautifully fresh, fruity and highly mineral.

Service

We taste it at a temperature around 6/8 ° C. 

Pairings

Ideal as an aperitif, first courses with fish and vegetables, to try with polyptychs to the sauce.

Cellar: Case Coste Piane

The Casa Coste Piane farm is located in Santo Stefano di Valdobbiadene, on the Treviso foothills, in the heart of the territory devoted to Prosecco. Winemakers since ever, the Follador family (pictured above, Loris) began bottling in 1983. There are about six hectares of vines, divided into various plots, all in the hills, at an altitude of between 250 and 400 meters. The clayey soil - marly of morainic origin - allows the roots of the older strains to draw deeply from the mineral salts of the earth.The philosophy of production and work in the vineyard, mainly manual, is characterized by respect for nature, the absence of herbicides and chemical fertilizers and the exclusive use of copper and sulfur against fungal diseases.The main product of Casa Coste Piane is Prosecco sur lie, obtained from a natural and spontaneous refermentation in the bottle. It is a wine that after the pressing of the grapes undergoes an initial fermentation in the tanks and remains at rest all winter. In the spring, with the first warmths, it is bottled and the second spontaneous fermentation begins, which allows the carbon dioxide to be retained in the glass, creating a lively prosecco.It is an easy-to-drink, dry and slightly sparkling wine, in which the flavor and minerality conferred by the characteristics of the land of origin stand out. Prosecco sur lie does not undergo physical-chemical treatments (such as tight sterilizing filtrations) neither during winemaking, nor before bottling and therefore remains alive and constantly evolving over time thanks to the presence of natural yeasts in the bottle (from which its name, which in French means precisely on the lees