The Ca’ di Alte wines are made at Cantina Colli Vicentini, to the east of Verona, by local winemakers Damiano Noro and Stefano Lovato.
The grapes for the Ca’ di Alte range are grown primarily on hills south of Vicenza, known as the Colli Berici, whose high elevation and aspect ensure lower yields and optimum ripeness. The delicate aromas in the unoaked whites have been preserved through careful winemaking. The Sauvignon Blanc is surprisingly fragrant and varietal, ripe rather than herbaceous, while the Pinot Grigio has an attractive biscuity character.
The Pinot Nero shows the benefits of the vineyard’s high elevations, which create cool nights and excellent freshness in the final wines. This expression is defined by appealing cherry perfume, decent depth on the palate and excellent length. It puts many a Bourgogne Pinot Noir to shame. The Merlot is riper and juicier than other Merlots from the Veneto and offers great value.
Ca’ di Alte’s Frizzante and Spumante Proseccos also reflect the quality of the grapes of this area. Delicate, clean and balanced, with 15-16 grammes per litre of residual sugar, these sparkling wines are fresh, fruity and easy to drink.
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes. The vineyards are located on a south-west facing slope at 300-400 metres above sea level. The soil here is calcareous and of volcanic origin. Vines are 10 to15 years old on average and trained in the Guyot system. They are planted to a density of 3,500 to 4,000 vines per hectare. The hillside sites experience cooler nights, allowing the aromatic compounds of the grapes to develop.
2024 started with a cool and rainy spring, followed by a temperate June and a warm July with good diurnal range, ensuring freshness in the grapes. August presented clear weather that allowed for healthy ripening and harvest conditions.
After arriving at the winery, the grapes were carefully selected, destemmed and crushed. The whole clusters were gently pressed in a pneumatic press. A short maceration took place for 24-36 hours at 8-10°C, followed by a cool, slow and temperature-controlled fermentation in 100-hectolitre stainless-steel vats where selected yeasts were added. The second fermentation took place in low-temperature pressured tanks, allowing for the formation of bubbles.
This Prosecco Rosé is a beautiful peach pink in colour, with a fine and persistent perlage. On the nose, intense aromas of peach, raspberry and ripe passion fruit are abundant. On the palate, it is full-bodied and fresh, with a pleasant acidity and harmonious flavours.
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