Case Bianche
The Global Prosecco Masters 2017
Bronze Medal
The Global Prosecco Masters 2017
Gilbert Gaillard Gold
Gold Medal
Gilbert & Gailland 2015
Decanter Bronze
Bronze Medal
Decanter 2014

Prosecco Superiore “Case Bianche” Conegliano Valdobbiadene DOCG
(Controlled and Guaranteed Designation of Origin)

In the heart of the hills devoted to the production of Conegliano Valdobbiadene DOCG, where gentle, undulating slopes alternate with steeper and more abrupt shapes, Col Sandago Case Bianche tells the story and the very essence of a territory whose soil is rich in clay and minerals, gifting this wine with a unique identity.
The precious Glera grapes which will turn into Case Bianche are only harvested by hand, from the vineyards of Borsò and Capitello, during the second half of the month of September, before undergoing a soft pressing and a brief cold maceration of the skins.
The final result of these processes, made up of wisdom and passion, is an extraordinarily pleasant and richly nuanced white sparkling wine: today Case Bianche is able to represent, on one hand, the mix of knowledge and wine tradition which connects it to these lands and, on the other hand, a contemporary experience.


The wonderful drinkability of Case Bianche is a feeling that is released upon mere sight, with the traditional bright straw yellow shade of the Prosecco and its silky bubbles, the product of a long refermentation process, which fascinate you at first glance. Its pleasant, typically fruity aroma leaves a characteristic scent of golden apple, peach and acacia blossom. Refreshing to the palate, this sparkling wine with a dry character holds a pleasant and well-balanced residual sugar content, which nevertheless does not hide its perceivable mineral note. To be served at 8 °C, Case Bianche is an excellent aperitif wine, which can also be paired with white meats and savory dishes or enhance the taste of delicate fruit pastries.


TYPE: sparkling white wine.
GRAPES: Glera.
PRODUCTION AREA: company vineyards at Case Bianche in Susegana (TV).
SOIL: calcareous, clayey with sandstone subsoil.
EXPOSURE: south-west.
ALTITUDE: 250 m a.s.l.
TRAINING SYSTEM: vertical trellised and cappuccina (double arched cane).
PLANTING DENSITY: 3,000 vines per hectare.
YIELD: 13.500 Kg/hectare.
HARVEST: grapes are hand-picked during the second half of September.
VINIFICATION: destemming and soft pressing followed by temperature -controlled fermentation. A portion of the grapes are destemmed followed by cold maceration of the must on the skins.
SECONDARY FERMENTATION: conducted according to the Italian method, with secondary fermentation in an 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.

APPEARANCE: brilliant, with a fine and persistent perlage.
COLOUR: straw yellow.
AROMA: pleasing, with a characteristic fruitiness and scents of golden apple,
peach and acacia blossom.
FLAVOUR: slightly velvety and harmonious, with a well-balanced acidity.
SERVING SUGGESTIONS: excellent as an aperitif, it also goes well with delicate fruit pastries.

ACIDITY: 6.5 g/l