Canevel Spumanti S.p.A., the Valdobbiadene-based company famous for its premium sparkling wines - a member of Masi Group since 2016 – previewed the “Setàge” method of making sparkling wines at Prowein, the international wine fair in Düsseldorf. The concept of “Setàge” comes from the fusion of the words “seta” (silk) and “perlage” and produces bubbles in wine that are as soft and elegant as silk, thanks to a slow sparkling method at controlled low temperatures (between 12 and 14°c) and the use of selected yeasts.
"We are proud to have created "Setàge", the result of Canevel's consolidated expertise in making sparkling wines expressed in a genuine winemaking method that produces benefits at multiple levels in the value chain. The process of taking on bubbles is done with particular care and involves elements including slowness and the use of selected yeasts. The result is a real lift in terms of creaminess, softness and attractiveness of the perlage. The method is validated by the Masi Technical Group, which has used scientific analysis and new technologies for years to be able to offer wines with marked identities and acknowledged to the market."
Canevel’s expertise in making sparkling wines is well recognised at an international level by recent awards such as those it has received from James Suckling and the “Three Glasses” from Gambero Rosso. This quality will now become visible through the “Setàge” logo that will be incorporated into the company’s labels, previewed at Prowein with the new packaging for the Valdobbiadene Prosecco Superiore DOCG Brut and Extra Dry.
Sparkling winemaking will in fact be the theme of the next XXXI Masi Technical Seminar at the Vinitaly. The annual technical-scientific conference held by the Masi Technical Group has as its subject: “Sparkling wines: simply bubbles or biotechnology?”.
(Monday 8 April at 3pm – Palaexpo, Argento Room, Basement level, Entrance A2).