SPUMANTE CLASSIC METHOD BRUT 2018 - 36 MONTHS - LOMBARDIA
From the Groppello vineyards grown on cool and clayey soils come the grapes dedicated to this classic vintage method, a rosé version of Primessenza. It was created to explore the potential of Groppello, an autochthonous Garda grape variety that with the second fermentation in the bottle acquires a particularly tense, vibrant personality.
Grape variety
100% Groppello.
Vineyards of origin
The most suitable grapes are selected from the company's vineyards in the village of Montonale, exposed to constant ventilation that allows excellent ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: Guyot, 5/6 buds per plant.
Average yield: 100 q/ha.
Season in the field: Spring, which started slightly late but with regular budding and abundant flowering, was influenced by frequent rains, which then proved useful in counteracting the water shortage that occurred in the summer months. Although there are high temperatures in the summer, the harvest, carried out by hand in crates, began 2 weeks later than in 2017, and then ended in mid-October.
Vinification
The bunches are selected and cooled before pressing, to preserve the aromatic precursors as much as possible. Soft pressing then takes place in the absence of oxygen, to avoid oxidation of the noble components of the grapes; Only the first fraction of the free-run must is selected, obtained at very delicate pressures. The must is clarified by natural decantation, and ferments for 10 days in stainless steel tanks at a controlled temperature. The wine matures for at least 6 months on the noble lees with constant bâtonnage. Bottled in spring, it begins the refermentation at a temperature of 12°C with the addition of the same free-run must, in order to respect the authenticity and highlight the autochthonous side of its personality. It reaches a pressure of 6 bar and remains in the bottle lying down, in contact with the yeasts, for at least 36 months. Once the refinement is complete, disgorgement is carried out and rests in the bottle for at least 6 months.
Tasting Notes
Pale pink colour with bright copper reflections. The nose reveals tantalizing notes of gooseberry, wild strawberry, red apple and tangerine peel, which evolve into sensations of fresh bread and wet stone. The very fine perlage tickles the palate, the note of wild strawberry returns accompanied by aromas of white currant and bread crust. Fresh and vibrant, it closes with a delicate mineral flavour.
Pairings
An eclectic classic method, suitable for various combinations. Try it with lake fish appetizers, shellfish risottos, delicate main courses based on white meats. It enhances the simple perfection of pizza Margherita.
Alcohol content and serving temperature
Alcohol content: 12.5% Vol.
Serving Temperature: 8 - 10 °C.
End
SPUMANTE CLASSIC METHOD BRUT 2018 - 36 MONTHS - LOMBARDIA
From the Groppello vineyards grown on cool and clayey soils come the grapes dedicated to this classic vintage method, a rosé version of Primessenza. It was created to explore the potential of Groppello, an autochthonous Garda grape variety that with the second fermentation in the bottle acquires a particularly tense, vibrant personality.
Grape variety
100% Groppello.
Vineyards of origin
The most suitable grapes are selected from the company's vineyards in the village of Montonale, exposed to constant ventilation that allows excellent ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: Guyot, 5/6 buds per plant.
Average yield: 100 q/ha.
Season in the field: Spring, which started slightly late but with regular budding and abundant flowering, was influenced by frequent rains, which then proved useful in counteracting the water shortage that occurred in the summer months. Although there are high temperatures in the summer, the harvest, carried out by hand in crates, began 2 weeks later than in 2017, and then ended in mid-October.
Vinification
The bunches are selected and cooled before pressing, to preserve the aromatic precursors as much as possible. Soft pressing then takes place in the absence of oxygen, to avoid oxidation of the noble components of the grapes; Only the first fraction of the free-run must is selected, obtained at very delicate pressures. The must is clarified by natural decantation, and ferments for 10 days in stainless steel tanks at a controlled temperature. The wine matures for at least 6 months on the noble lees with constant bâtonnage. Bottled in spring, it begins the refermentation at a temperature of 12°C with the addition of the same free-run must, in order to respect the authenticity and highlight the autochthonous side of its personality. It reaches a pressure of 6 bar and remains in the bottle lying down, in contact with the yeasts, for at least 36 months. Once the refinement is complete, disgorgement is carried out and rests in the bottle for at least 6 months.
Tasting Notes
Pale pink colour with bright copper reflections. The nose reveals tantalizing notes of gooseberry, wild strawberry, red apple and tangerine peel, which evolve into sensations of fresh bread and wet stone. The very fine perlage tickles the palate, the note of wild strawberry returns accompanied by aromas of white currant and bread crust. Fresh and vibrant, it closes with a delicate mineral flavour.
Pairings
An eclectic classic method, suitable for various combinations. Try it with lake fish appetizers, shellfish risottos, delicate main courses based on white meats. It enhances the simple perfection of pizza Margherita.
Alcohol content and serving temperature
Alcohol content: 12.5% Vol.
Serving Temperature: 8 - 10 °C.
End
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