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Sparkling Wine
Tenuta San Giorgio

"Castè" Valdobbiadene Prosecco Superiore DOCG 750ml - Merotto

HK$268
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Volume

Description

Graziano Merotto

From this winery
  • Start up year: 1936
  • Oenologist: Mark Merotto
  • Bottles produced: 610.000
  • Hectares: 45
Graziano Merotto’s journey begins here, in Col San Martino, a rural village nestled amidst meadows and slopes, still far from the glitz it would eventually attain as the epicenter of future sparkling wine production. Hailing from a family of vintners dedicated to winemaking, Graziano grew up with a vision that might be deemed visionary today, but back then was considered bold: to elevate Prosecco, infusing it with dignity through a pioneering quest rooted in natural fermentation techniques.

The hands shape every space, they are root and will. In repeating ancient gestures, they hold secrets otherwise forgotten, and present them anew in a contemporary style and personality. "Because hands tell stories, like glances and silences. In hands, as in the trunks of trees, one reads the lines and curves of an existence. The sweetness, the toil, the sufferings, the furrows of the things we have come into contact with, that have characterized us, insinuating themselves between the folds and beyond." (excerpt from the book: "I Remember It as a Happy Day")

 

Appearance: Straw yellow color with greenish reflections; brilliant and dense foam; persistent and fine perlage.

Aroma: Intense and fragrant aromas of apple and pear, followed by floral hints of wisteria and acacia.

Taste: Juicy, fleshy, and fresh, revealing an ideal blend of saltiness, acidity, and softness.

Aftertaste: Long and persistent, characterized by great elegance with clear notes of ripe apple.

Grape Varieties:100% Glera
Pressure at 20°C:5 bar
Vineyard Origin:Col San Martino
Location of Castè Vineyard:parcels 264 – 819 – 630 – 833 – 832 – 835
Area:2.32 hectares
Average Altitude:270 meters above sea level
Average Annual Production:Approximately 28,000 bottles
Average Annual Magnum Production:Approximately 600

Winemaking Process

Pellicular maceration followed by gentle pressing; the resulting must is then transferred directly into an autoclave for secondary fermentation, where it undergoes sparkling for approximately 60 days. It then rests on its own yeasts for another 100 days or so.