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Case Bianche S.R.L.

Barriera, 41, 31058 Susegana (TV)
Italy

Telephone +39 0438 64468
Fax +39 0438 453871
info@colsandago.com

Trade fair hall

  • Hall 15 / F21
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 15): stand F21

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 02  SPARKLING WINES
  • 02.02  Pearl wine
  • 02.02.03  Prosecco Frizzante
  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.04  Prosecco Spumante

Our products

Product category: Prosecco Frizzante

Prosecco Frizzante Riva di Rocca - Treviso DOC

TYPE: lightly sparkling white wine.
GRAPES: 100% Glera.
PRODUCTION AREA: company vineyards on the Riva di Rocca estate in Susegana (TV).
VINIFICATION: soft pressing of the grapes and temperaturecontrolled grape must fermentation. The base wine obtained is blended with concentrated must
and select yeasts.
SECONDARY FERMENTATION: secondary fermentation in autoclave until a pressure of 2.5 bar is reached.
BOTTLING: after cold stabilization and filtration.

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Product category: Prosecco Spumante

Prosecco Spumante Extra Dry Riva di Rocca

Treviso DOC
(Controlled Designation of Origin)

TYPE: sparkling white wine.
GRAPES: 100% Glera.
PRODUCTION AREA: company vineyards on the Riva di Rocca estate in Susegana (TV).
VINIFICATION: soft pressing of the grapes and temperaturecontrolled fermentation.
SECONDARY FERMENTATION: secondary fermentation in autoclave for approximately 60 days at a constant temperature of 16-18°. This is followed by filtration and cold stabilization.
BOTTLING: isobaric bottling, after sterile filtration of the sparkling wine.

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Product category: Prosecco Spumante

Prosecco Spumante Brut Riva di Rocca

Treviso DOC
(Controlled Designation of Origin)

TYPE: sparkling white wine.
GRAPES: Glera and varieties authorised for blending.
PRODUCTION AREA: company vineyards on the Riva di Rocca estate in Susegana (TV).
VINIFICATION: Soft pressing followed by temperature-controlled fermentation.
SECONDARY FERMENTATION: secondary fermentation in autoclave for approximately 60 days at a constant temperature of 16-18°. This is followed by filtration and cold stabilization.
BOTTLING: isobaric bottling, after sterile filtration of the sparkling wine.

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About us

Company details

A strong and restless spirit.

Wildbacher has a complicated history that we would like to share with you…

The name Wildbacher originates from a region of the Deutschlandsberg countryside in Western Styria, Austria, called Schilchergegend, meaning “the region of brilliant wine”, and corresponds to the name of the district where it was initially cultivated – Wildbacher – which literally means “wild, unbridled streamlet”, foretelling the future of this restless variety.

Two hundred years ago, the variety was brought from Styria to Susegana, in the March of Treviso – the only area of Italy that has welcomed the Wildbacher grape.

Although strong and rustic, it was not highly valued at that time. Nevertheless, the farmers in Veneto were able to cultivate it where other varieties could not survive.

Wildbacher’s difficulties were not over, however. The hills of the March of Treviso were found to be particularly well-suited for cultivating Prosecco, white wine grapes, and a few highly-valued red grapes.
The rustic variety of Styrian origin fell into oblivion, destined to remain on the less illustrious margins of local winegrowing.

The fact that Wildbacher is now being discussed to praise the variety’s virtues and tell its story is all thanks to Martino Zanetti. A connoisseur of genuine wines, a shrewd entrepreneur, and an enthusiastic producer, Zanetti decided to take a chance on those rare rows of Wildbacher vines that happened to be discovered on his estate.

By entrusting expert agronomists with conducting an in-depth study of the vines and asking his oenologists to discover the best conditions to accentuate the characteristics of this exclusive wine, Wildbacher has been able to achieve its fullest expression, offering astonishing colours and aromas.

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