In Susegana, in the province of Treviso, in the heart of the UNESCO Heritage hills of Prosecco di Conegliano and Valdobbiadene, midway in between Venice and the Dolomites, there is a winery that ranks in the hit parade of the earliest Italian wineries, whose very first traces go back to 958 advertisement We are speaking about Conte Collalto, 152 hectares of vineyards which according to Wired deserve 8th location on the planet ranking of the 50 earliest business on the planet still in service.
The cellar in its present setup was developed 120 years earlier by Count Ottaviano, an agronomist mindful to the quality of the white wines and the care of the vineyards.
Princess Isabella Collalto de Croÿ has actually been at the helm of the business because 2007, at the head of a personnel that has a considerable female labor force covering various business functions, from farming to administrative ones.
FROM THE SQNPI PROCEDURE TO ENERGY PERFORMANCE
ISO 9001 licensed because the early 2000s, Collalto right away followed the effort for the SQNPI accreditation of the Conegliano Valdobbiadene Prosecco Docg Consortium, participating 2019 both as a vineyard and as a winery. Likewise because 2019, the winery has actually reactivated the ancient hydraulic hammer for the production of hydroelectric energy, while 3 weather condition columns keep an eye on the environment pattern, to permit intervention with incorporated defense approaches according to the SQNPI procedure.
Additionally, from an energy perspective, the business utilizes wood chips heating based upon pruning residues and the photovoltaic panels placed on the roofing systems of the cellar will quickly be totally functional.
A VINEYARD THAT MAKES HISTORY
Those who check out the cellar and the vineyard have the chance to immerse themselves in the history that has actually connected the Collalto household to the production of red wine for over a thousand years: an experience finding Prosecco Docg, native vines and wine making methods; a sanctuary in the Treviso location neglected by the Castle of San Salvatore, viewed by all as a guard protecting the area, its vineyards, its pastures and the woods in which many types of wild animals live.
The business was amongst the very first to carry out zoning, determining the very best micro-areas for each vine and it is here that some vines in specific have actually covered a fundamental part of their history. In truth, it was amongst the Collalto vineyards that Teacher Luigi Manzoni try out his own crossbreeding in the 1930s. The 4 grapes – Manzoni Bianco (Riesling Renano and Pinot Bianco), Manzoni Rosa (Trebbiano and Traminer), Manzoni Moscato (Moscato d’Amburgo and Raboso Piave) and Manzoni Rosso (Cabernet and Glera) – are today the basis of as lots of white wines still produced by Collalto.
Another little pearl is the wildbacher, a vine of Austrian origin, brought here way back in the 18th century by Count Antonio Rambaldo of Collalto and which today is thought about a native range in all aspects, in addition to a sort of service card for the business.
NOT SIMPLY VINEYARD
There are not just vineyards on the Collalto land, however likewise woods and other emerge to an overall of roughly 250 hectares. Amongst these homes there are many travel plans that can be checked out on foot or by bike, from the Feudo Collalto to the Strada dei Castelli, from the Prosecco Docg ring to the paths of the Great War as much as the popular Munich-Venice cycle course, which passes right through Susegana. An outstanding experience to integrate with cellar trips, with various tasting possibilities.
For those wanting to remain in the location, the Castello di San Salvatore is likewise a relais de charme and enables you to pick in between numerous lodging alternatives. You can remain over night both in the castle town and in the Prosecco Lodges of the cellar, however there are likewise the suites of Palazzo Odoardo, inside the fortress of the Castle of San Salvatore.
TASTING NOTES
A little tasting trip amongst the Collalto labels, to catch the soul of the business in between glasses of bubbles and representative vines.
Isabella, Conegliano Valdobbiadene Prosecco Superiore Docg, Rive di Collalto Brut Millesimato 2022Grapes: 100% gleraVinification: soft pushing, fixed decantation of the needs to and fermentation in thermo-conditioned tanks at a regulated temperature level of 18 ° C, then the red wine rests on the honorable lees in steel in between 3 and 6 months. For the 2nd fermentation, a long Martinotti approach is utilized. Aging: in an autoclave for 9 months, then in the bottle for 1-2 months
Aromatic fragrances of crispy pear and fresh white flowers. The sip uses a fine and velvety bubble that leaves the taste buds with a dry adequate surface, with tips of mown herbs.
Ottaviano, Conegliano Valdobbiadene Prosecco Superiore Docg Brut Nature 2020Grapes: 100% gleraVinification: soft pushing and fermentation with natural sugars and native yeasts in thermo-conditioned steel tanks at a temperature level of 16 ° C. The 2nd fermentation occurs in the bottle when it comes to the timeless approach: the base red wine is bottled together with the native yeasts and, typically in between April and June, the re-fermentation resumes naturally, thanks to the greater temperature levels. A pause of 90 days follows, then disgorgement is not performed. Improvement: in the bottle for a minimum of 3 months
Bread crust and dried flowers and fruity feelings come together in an arrangement that does not do not have fresher notes, which remember fragrant herbs. The sip is pleasing, softened by the skill of the bubble and dry in taste, with a long and mouthwatering surface.
Manzoni Bianco 6.0.13, Colli Trevigiani Igp 2022Grapes: 100% Manzoni 6.0.13 crossbreedingVinification: pushing, maceration in contact with the skins and fermentation in thermo-conditioned tanks at 18 ° C. The maturation of the red wine on the honorable lees follows. Improvement: in the bottle for 2 months
The arrangement requires tropical fruit, acacia flowers and lemon balm. On the taste buds it is fresh and vibrant, with fruity returns and an enjoyable taste. An enjoyable and casual sip
Violette, Manzoni Moscato 13.0.25 Bonus Dry Sparkling WineGrapes: Manzoni moscatoVinification: pushing, light maceration in contact with the skins for roughly 2 days and pushing, then fixed decantation and storage at low temperature level. The secondary fermentation is performed utilizing the Martinotti approach at a temperature level of around 18 ° C. Refining: in an autoclave 1-2 months before bottling
A plump and vibrant bubble brings fragrances of rose, orange bloom and rhubarb to the nose. On the taste buds, freshness and a perlage that broadens frothy, leaving feelings of sweet fruit and citrus peel.
Wildbacher, Colli Trevigiani Igp 2020Grapes: 100% wildbacherVinification: crushing-destemming and fermentation with maceration in contact with the skins for roughly 10-15 days, followed by malolactic fermentationAging: in big 40 hectoliter barrels for a duration varying from 18 at 24 months
An extreme and glossy ruby red glass, with an arrangement that right away draws in with feelings of juniper, red fruit – cherry, plum, currant – and green pepper, amongst herbaceous subtleties. On the taste buds it is fresh and vibrant, with undamaged and crispy fruit, fine and consistent tannin, which dries the surface, leaving memories of herbs and undergrowth. A sip that does not delight in softness, however which goes effectively with food, welcoming a brand-new glass.
