SPUMANTE BRUT
|
Controlled denomination |
Vino Spumante |
|
Production area |
Montespertoli |
|
Harvest period |
Last decade of August |
|
Growing system |
Guyot |
|
Density for hectare |
5.000 vines /hectare |
|
Soil type |
Medium mixture soil |
|
Vineyard altitude |
150 mt slm |
|
Yield |
40 Q.li/Ha |
|
Fermentation |
The grapes are fermented in steel vats at low temperature 15-16°C. The second fermentation is done with the charmant method in autoclaves. Left with lees contact for approximately 3 months. |
|
Color |
Crystalline straw yellow with fine, lingering perlage |
|
Aroma |
A mixed aroma of fruits with white pulps and reshly picked flowers |
|
Flavor |
Dry, elegant and very pleasant.Perfectly balanced in structure |
|
Alcohol |
12,5% |
|
Food pairing |
It is very good as an aperitif and goes with fish, sea food and delicate cheeses very well |
|
Serving temperature |
6 - 8°C in a Flutè glass to mantain his perlage with good trasparency |
|
Size |
CL.75 |