Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. Millesimato sparkling wine

Until the 20th century, when the current wine production facility was built, the Counts of Collalto produced their wines within the walls of Castle of San Salvatore. As far back as the Middle Ages, they produced red wines to accompany meat dishes and wild game, and white wines to go with cheeses, vegetable soups, and fresh-water fish.
A fragrant, lightly-sweet Prosecco completed the line. The grapes grown on the southernmost part of the hill, which were picked later than the others to obtain higher sugar levels, yielded a magnificent, richly-fruited Prosecco, which was particularly enjoyed by the dame, the ladies of the Castle, who loved sipping it during the long summer afternoons, accompanied by petits fours or a galette, along a fresh stracchino cheese made of milk from cows pastured on local grasses.
This is the reason why we named our Dry Prosecco Dame, as an homage to the ladies of yesteryear and to those of today.

Growing Area

Glera and other native varieties, such as Verdiso and Bianchetta, grown exclusively in our estate vineyards, grown exclusively in our estate vineyards
Vineyard location
Hills of Susegana (Prosecco Superiore classic zone)
Vineyard aspect
Soil profile
Predominantly clay, on a limestone base


135 quintals
Harvest period
10-20 September

Wine production

The clusters are pressed gently, and the must gravity-settled, then fermented in temperature-controlled (18°C) steel tanks.
The wine then matures sur lie in steel for 3-6 months.
Secondary fermentation
The wine receives its effervescence through the Martinotti-Charmat method.
After a period of maturation sur lie, the wine is filtered and bottled.
1-2 months in steel pressure tanks, then 1-2 months in bottle.

Technical data

11,5% vol.
Residual sugar
25 g/l
5,5 g/l


This style, the richest in terms of residual sugar, preserves the qualities classic to the grape variety, and makes possible a duet between the wine’s natural crispness and its silky smoothness, thus ensuring a near-magic balance between
bouquet and palate. It appears a very delicate straw yellow, then displays a graceful, long-lingering bead and dense mousse of pin-point bubbles.
The bouquet is admirably elegant and refined, releasing impressions of spring flowers, white peach, citrus, and just-ripe banana.
Its hallmark qualities of crispness and silkiness give the palate its judicious sweetness. It is ideally paired with an entire array of baked desserts, including fruit pies, petits

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