We had been watching the Cantina Colli Vicentini for a few years and, with the arrival of Alberto Marchisio as director and winemaker with the 2012 vintage, we weren't surprised that the quality of the wines improved so dramatically.
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, which ensures lower yields and better ripeness. With Alberto's hand in the winery, the delicate aromas of the unoaked whites have been preserved. 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 just what can be achieved with the cool nights (thanks to altitude) here. The wine has good colour and an appealing cherry perfume, decent depth on the palate and good 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 range of Frizzante and Spumante Proseccos also reflect Alberto's winemaking prowess. Delicate, clean and balanced, with 15 to 16 g/l of residual sugar, these sparkling wines are fresh, fruity and very easy to drink.
The vineyards are located in the hills and are north facing. The hillside sites experience cooler nights, allowing the aromatic compounds of the grapes to develop. The vines are trained using the Guyot system. The soil is calcareous and of volcanic origin.
This Prosecco was made using the Charmat method. The grapes were hand-picked, and the stalks removed before crushing. After soft pressing the must was fermented in temperature controlled stainless-steel tanks until 10% ABV was reached. The wine was then moved on to pressurised tanks (autoclave) and an addition of yeast and sugar started a second fermentation under pressure. The CO2 generated by this second fermentation dissolved in the wine making it sparkling. After filtration and centrifugation, the wine was refrigerated and bottled under pressure to preserve the right level of dissolved CO2. The wine is "spumante" or “fully sparkling” as the pressure in the bottle is above 3 bars.