Ottaviano, our sur lie (on the lees) sparkling wine, is made according to the “ancient method,” a process every bit as venerable as the roots of the Collalto family, which go as far back as 958, when King Berengarius granted the vineyards on Susegana’s hills to Rambaldo I, the family’s ancestor. The pages of the family’s history record centuries of love for its ancestral land, as well as ceaseless research in viticulture. It was Conte Ottaviano Antonio, also known as the “Agriculturalist-Count,” whose far-seeing vision led to ground-breaking innovation and to laying the foundations of what would become modern oenology. In the late 1800s, Conte Ottaviano served on the Board of the Oenological Institute in Conegliano, was the leading member of the first Comizio Agrario, and began construction of the first winery in Susegana, with administration offices, lodgings, stables, and modern machinery and equipment. Conte Ottaviano was a pioneer in the field of Prosecco, too, since those years witnessed the initial experiments with new vinification procedures, culminating in the wine’s first effervescent versions.
Brut Nature DOCG
Prosecco Superiore DOCG Conegliano Valdobbiadene Brut Nature “Sui Lieviti”
“Sur lie” Prosecco faithfully represents the origins of today’s sparkling Prosecco, the fruit of a vision that only a handful of enlightened vintners displayed more than 100 years ago.
Our sparkling “sur lie” version is dedicated to the prescient Conte Ottaviano, who was one of the first to intuit the right path to take.
Ottaviano Brut Nature Sur lie, Prosecco Superiore DOCG Conegliano Valdobbiadene
Brut Nature Metodo Ancestrale
Glera min. 85%, Verdiso and Bianchetta
Ottaviano brut Nature DOCG
A luminous straw-yellow is shot through with an irrepressible cascade of pin-point bubbles that create a long-lingering, intriguing mousse. The classic varietal aromas of crisp fruit and elegant blossoms, here appealingly complex and clean-edged, are lusciously complemented by fragrant notes of petits fours, the gift of the wine’s suspended lees. Lifting and completing this complex are pungent impressions of mineral and wild herbs. The distinctively firm palate is both refreshing and enfolding, with a supple, seductive mousse that gives it an energy-laden vivaciousness. An expressive, full-flavoured finish re-presents the aromatic fruit and pastry encountered on the nose, extending the wine’s overall sensory richness. Here is an elegant yet different version of the classic Prosecco, a refined ambassador of its versatility.
HOW TO ENJOY IT
shellfish, with vegetable and mushroom risottos, and with cheese and salumi antipasti. It is best served at 8-10°C. The slight haziness is a hallmark of this style of Prosecco; to evenly distribute its minute lees, turn the bottle upside down or pour into a carafe just before serving.
Ottaviano in detail
Grapes: Glera (min. 85%), Verdiso, and Bianchetta, grown exclusively in our estate vineyards
Vineyard location: Vineyard on the Colfosco hill
Vineyard aspect: South
Soil profile: Predominantly clay
Yield: 120 q./hectare
Harvest period: 1-10 September, manually harvested
Vinification: The whole clusters are gently pressed, and the must ferments, thanks to its natural sugars and ambient yeasts, in temperature-controlled steel fermenters at 16°C.
Secondary fermentation: The base wine is bottled, along with additional ambient yeasts, between April and June, and the relatively warmer temperature encourages a natural re-fermentation in the bottle, as with the Classic Method. During this and the following period, the bottles remain in darkness in the cellar. In the subsequent 90-day period, the spent yeast cells release valuable mannoproteins into the wine, which softens it and ensures its longevity. Once the secondary fermentation is complete, the Classic Method-style disgorgement is not performed, and the lees, which thus remain in the bottle, give a slight natural haziness to the appearance of the wine, which is, therefore, an expected characteristic of this style of sparkling wine.
Ageing: Minimum 3 months.
Alcohol: 12% vol.
Residual sugar: 0 g/l
Acidity: 5.00 g/l