Còle Còle 100% Gruaja 2023

Rarefratte

Còle Còle 100% Gruaja
2023

  • Nature
  • Aperitif
  • BBQ
  • Salad
  • Pizza
Country
Italy
Regulated designation
Vino da tavola
Region
Veneto
Classification
Frizzante naturale
Varietal(s)
Ne s'applique pas
Alcohol percentage
11%
Colour
White
Sugar content
0.3 g/l
Aging vessel type
traditional method
Length of aging
Ready to drink
Aging potential
2024-2026
Producer's website

About this winery

Antonio, son of winegrowers, developed a dream of having a farm at the age of 15. After a degree in sociological sciences in Padua, he got involved in struggles for the environment, for him, the earth belongs to those who work it. In 2012, with the support of his parents, he founded Rarefratte, opting for viticulture that respects local traditions. He recovers old varieties of vines from Upper Vicenza, thus creating a project to preserve forgotten tastes. Thanks to micro vinifications, he...

See the Rarefratte detail page for more information on this brand

Production notes

It represents the first sparkling wine from Rarefratte. A pleasure between acidity notes of citrus fruits such as grapefruit and volcanic sulfuric on the nose. The Gruaja grape variety is a grape with red berries that never reaches full maturity because some berries remain green. Cultivated only in Breganze, it now risks disappearing. It has always been vinified in red but during the experiments Christian discovered what it is made of and so we press it a little, immediately separate the must from the skins and prepare the base which will then be refermented with its own must in the bottle. A thirst-quenching wine, perfect for your romantic picnic.

Tasting notes

A nose marked by citrus fruits, notably grapefruit rose, notes of volcanic sulfur. This wine is made from the Gruaja grape variety, a variety of unique red grapes. The clusters never reach a fully ripe, as some berries remain green. Traditionally vinified in red, it revealed its full potential during experiments: by lightly pressing it and immediately separating the must from the skins, we obtain a wine which matures directly into the bottle with its own must."