SPUMANTE BRUT METHOD MARTINOTTI

WINE:
Sparkling brut - Martinotti method

GRAPES:
100% Bianchello

METHOD OF CULTIVATION:
Guyot

SOIL:
medium clay soil

YIELD:
100 quintals/hectare

HARVEST PERIOD:
A strict selection of the grapes in the last ten days of August ensures the perfect balance between sweetness and acidity.

VINIFICAZIONE:
A 24 hour process of rasping and refrigeration with consecutive cryomaceration of the pressed grapes takes place with the help of dry ice. Soft pressing at o,2 bar with a must yield of 55%. After a static decantation lasting 48 hours the must is spilled from the clear part and left to ferment with the help of selected yeasts. The fermentation process takes place at a controlled temperature of 11/12 °C and lasts for about 15 to 20 days after which the wine is decanted with the elimination of the coarse dregs. After stabilization, this base is then left to ferment a second time in an autoclave, thus becoming frothy. The process lasts about 90 days so as to confer the best possible qualities to the product.

PROCESSING:
The wine has undergone both protein and tartaric stabilization.

AGEING:
1 month, bottled

TASTE:
A light, persistent perlage, a pale yellow colour with green reflections and a fruity melon and white peach scent. To the palate, the perfectly integrated bubbles make this wine well voluminous and unexpectedly balanced. A nice note of acidity exalts its freshness and an unexpected finale with the return of dense fruity notes.

PAIRING:
Ideal with appetizers, goes well with fish dishes, crustaceans, light soups and fish soups. Serve at 4-6°C