Winery Colli di Farro - Prosecco Dry Ingerte

Winery Colli di FarroProsecco Dry Ingerte

The Prosecco Dry Ingerte of Winery Colli di Farro is a wine from the region of Veneto.
This wine generally goes well with
The Prosecco Dry Ingerte of the Winery Colli di Farro is in the top 0 of wines of Veneto.

Details and technical informations about Winery Colli di Farro's Prosecco Dry Ingerte.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Saint Macaire

An ancient Bordeaux grape variety that was once grown in the Gironde marshes. It is related to the Manseng Noir. Today, Saint Macaire is no longer present in the vineyard and is therefore in the process of disappearing. It is registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Colli di Farro

The winery offers 11 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery Colli di Farro is one of of the world's greatest estates. It offers 8 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 250000 of of Italy wines
In the top 40000 of of Veneto wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Veneto

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

Other wines of Winery Colli di Farro

See all wines from Winery Colli di Farro

Other wines of Veneto

See the best wines from of Veneto