Broad and generous, intense and well balanced,
releasing delicate floral notes, such as wisteria and acacia blossoms,
and crisp impressions of fruit, particularly of apple and pear.


“Extreme” brut in style, with classic tangy acidity, very dry
yet richly-flavoured; always strikingly full-volumed and remarkably refreshing,
with a lengthy progression in the mouth. Impressively mirrors the
fragrances on the nose. Exhibits superb harmony and elegance, crowned with a notably
dry finish.

Growing Conditions

Credazzo – Farra di Soligo

- Average vineyard altitude: 350-400 metres
- Work hours per year/hectare: Approx. 700
- Soils profile: Clayey, dry, nutrient-poor soils, fairly shallow, bedded in calcareous rock
- Site and aspect: Steep hillslope, south- and southeast-facing vineyards oriented along relief contours
- Climate: Mild, with cold winters and warm, but not humid, summers. Average rainfall: ca.1250mm with peaks in June and November, and lows in January and August. Solar radiation, April-October: 92745 cal/cm2
- Training systems: Double-arched cane (Doppio capovolto, Cappuccina)
- Vineyard density: 2,500-3,500 vines/ha


Vineyard yield: Not exceeding 130 q/ha

Harvest period: 20 September-10 October


Vinification: Light pressing with bladder press, gravity settling of must,
fermentation at controlled temperature (17-19°C) with cultured yeasts.
Maturation on the fine lees in steel for 3 months.

Second fermentation: “Metodo Italiano” in steel pressure tanks.
Second fermentation at 15-17°C. Cold tartrate stabilisation (-4°C).
Tight filtration before bottling to remove spent yeast from sparkling wine.
Cycle length: Approx. 40 days

- Atmospheres 4.80 / 5 bar


Straw yellow. Dense mousse and delicate, long-lasting bead.

Food Pairing

Excellent as a wine to be enjoyed throughout a meal,
but it is perfect with filleted sea bass with sun-dried tomatoes and hazelnuts.
Partners beautifuly with all seafood (baked fish, shellfish) and with light first courses.

Col Credas expresses its true character, and its refreshing crispness, within the year following
harvest. However, in the following years, if cellared properly,
intensity of flavours and fruitiness may diminish somewhat, but the wine-lover will be pleasantly surprised by Col Credas’ greater complexity both on nose and palate.