Spumante Brut
HARVEST PERIOD: AUGUST
AGING: 3-4 MONTHS
CHEMICAL ANALYSIS:
ALCOHOL: 11.50% – 12.50%
SUGAR: 7.00 – 10.00 g/l
ACIDITY: 6.00 – 8.00 g/l
SULFUR: 70- 100 mg/l
FEATURE: SPARKLING CHARMAT METHOD
PRODUCTION PROCESS:
The process of sparkling wine begins with the production of a base wine obtained from the classic white winemaking, mostly in steel, and with a low alcohol content – usually 9.5-10.5% alcohol.
The base wine is added with yeasts and sugars in a quantity sufficient to trigger the refermentation process – called foaming -,
Still in an autoclave, the sparkling wine is filtered to separate it from the dregs that formed during the sparkling process. It then passes into a second autoclave to be bottled and capped with the classic mushroom cap.
The sparkling wine then rests in the cellar for some time before being put on the market.
ORGANOLEPTIC CHARACTERISTICS:
Color: straw yellow, fine and persistent perlage
Aroma: aromas of bread crust and yeast bark, dry and floral
Taste: dry, sapid, pleasantly fresh and aromatic
Serving Temperature: 8-10 ° C.
It can be kept: for2 -3 years
PLATES TO ACCOMPANY
excellent for aperitifs and fish and shellfish dishes, but also suitable for the whole meal