Spumante Brut Metodo Classico

An authentic spumante, with delicate and persistent perlage. A great example of the Brut Italian tradition.

Variety 100% Pinot Nero
Farming technique Guyot
Plants density 6000-9000 plants per hectar
Yield per hectar 5000-6000 kg
Harvest time First ten days of August
Aging On the lees

Vinification and Ageing

The grapes are handpicked and directly delicately pressed. The must is transferred in thermo-controlled tanks for the static decanting. The clear must is fermented in inox tanks at a low temperature (16-18 °C). Once the fermentation stage is completed, the wine is kept in contact with the fine lees until spring time. In May the wine undergoes a second period of fermentation in the bottle and then rests on the lees for a period of at least 18 months. After this maturation and aging period, the remuage and dégorgement operations are implemented (in order to eliminate the lees residue); then the liquer d’expedition is added, a sirop which characterizes its sugar residue.

Tasting notes

In the glass, this sparkling wine is a shimmering light yellow. The pearling effect is thin yet persistent. The subtle and pleasant scent recalls a fresh bouquet with a prevalence of white flowers and crust. The effect in the mouth is a cristal creal acity, with an evident softness deriving from the time spent on the lees.