SPUMANTE CLASSIC METHOD BRUT 2019 - 30 MONTHS - LOMBARDIA
From the Turbiana vines grown on cool and clayey soils, come the grapes dedicated to this classic vintage method. The name emphasizes both the harvest time (its grapes are the first to be harvested) and the choice to use only the very first fraction of the pressing, i.e. the essence of the berry, for the base wines.
Grape variety
100% Turbiana.
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: the cold and rainy spring allowed a postponement of the start of ripening of the grapes, thus arriving at phenological ripening in an optimal period and preserving all the aromatic precursors in the best possible way. This is also reflected in a strong balance between acidity and alcohol. The harvest, carried out by hand in crates, began at the end of September and 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 30 months. Once the refinement is complete, disgorgement is carried out and rests in the bottle for at least 6 months.
Tasting notes
Brilliant straw yellow colour with lively reflections. The nose reveals memories of white flowers, scents of yellow peach, candied lemon zest, slight balsamic notes of resin and beeswax and nuances of yeast. The very fine and delicate perlage tickles the palate, the sensations of candied peel and nectarine peach return to give creaminess and finesse. The vibrant freshness is surprising, which turns into mineral flavour on the finish.
Pairings
Versatile, it adapts to various combinations, excellent with delicious appetizers of shellfish and seafood, risottos and savory first courses and second courses based on fish or white meats. Try it with typical pike in Brescia tanning. Excellent pairing with Nordic cuisine of Denmark.
Alcohol content and serving temperature
Alcohol content: 12.5% Vol.
Serving Temperature: 6 - 8 °C.
End
SPUMANTE CLASSIC METHOD BRUT 2019 - 30 MONTHS - LOMBARDIA
From the Turbiana vines grown on cool and clayey soils, come the grapes dedicated to this classic vintage method. The name emphasizes both the harvest time (its grapes are the first to be harvested) and the choice to use only the very first fraction of the pressing, i.e. the essence of the berry, for the base wines.
Grape variety
100% Turbiana.
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: the cold and rainy spring allowed a postponement of the start of ripening of the grapes, thus arriving at phenological ripening in an optimal period and preserving all the aromatic precursors in the best possible way. This is also reflected in a strong balance between acidity and alcohol. The harvest, carried out by hand in crates, began at the end of September and 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 30 months. Once the refinement is complete, disgorgement is carried out and rests in the bottle for at least 6 months.
Tasting notes
Brilliant straw yellow colour with lively reflections. The nose reveals memories of white flowers, scents of yellow peach, candied lemon zest, slight balsamic notes of resin and beeswax and nuances of yeast. The very fine and delicate perlage tickles the palate, the sensations of candied peel and nectarine peach return to give creaminess and finesse. The vibrant freshness is surprising, which turns into mineral flavour on the finish.
Pairings
Versatile, it adapts to various combinations, excellent with delicious appetizers of shellfish and seafood, risottos and savory first courses and second courses based on fish or white meats. Try it with typical pike in Brescia tanning. Excellent pairing with Nordic cuisine of Denmark.
Alcohol content and serving temperature
Alcohol content: 12.5% Vol.
Serving Temperature: 6 - 8 °C.
End
Image 1 of 3
Image 2 of 3
Image 3 of 3
