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The base wine for Cuvée Solicum is obtained by fermenting the best Prosecco grapes from older vineyards within the Soligo co-operative. The grapes are hand harvested in September at medium ripeness to preserve acidity. After soft pressing and traditional fermentation in stainless steel tank, the wine is then racked and a second fermentation in autoclaves takes places to add the sparkle. This is known as the 'Charmat' fermentation.
Commended- International Wine Challenge 2017, Commended - Decanter World Wine Awards 2017, Silver - IWC 2016, Silver - IWSC 2016, Commended - DWWA '16, Commended - SWA's '16