Production area: historic vineyards cultivated by hand in the Solighetto area
Residual sugar: 6,59 g/l
Serving temperature: 6* C

Producer profile:
The Col Miotin farm is located in the heart of Prosecco Superiore DOCG Conegliano Valdobbiadene, in Pieve di Soligo, on a hill with the shape of an ancient Roman amphitheater. This allows the ideal alternation between sunlight and shade, favoring the perfect temperature change and giving life to intense primary aromas. The company was founded in the early 20th century with grandfather Sante and developed over time until the ’80s, when only Girardo remained with his son Antonio, to carry on the vine growing business. We have to wait until 2010 for the first vinification of Prosecco DOCG and DOC thanks to Antonio’s bet, who devote himself 100% to the company. Col Miotin winery includes 7 hectares of hillside vineyards; some of the vines are more than 50 years old. To obtain Col Miotin wines the grapes are selected and the whole bunches are softly pressed. By cold static clarification the free-run must is then separated. Vinification takes place through the application of selected natural yeasts at a controlled temperature of 16°C. The next 75 days are necessary for aging on the noble lees in steel, after which at -4°C cold tartaric filtration and stabilization is carried out.