Production year 2016:
About 85% of Pignoletto grapes from Guyot-trained vineyards planted in 2011
About 15% of Incrocio Manzoni grapes from Guyot-trained vineyards planted in 2011
Early by hand harvest (mid August) into 25 and 30 Kg crates.
Grape harvest indicators: PH, acidity and sugar content.
De-stemming without crushing. Soft crushing and addition of selected yeasts. About 30 days of fermentation at a steady low temperature. Racking off after fermentation. Ageing in steel vats performing “battonage” (yeast lees stirring) until March. Preparation of the selected yeasts according to the French protocol of Christophe Gerland from Reims. Bottling for “prise the mousse” (second fermentation) using a manual filling machine. Tirage for about two months. Average pressure at the end of tirage: 6.5 bars.
Ageing period in the bottle: 20 months
Ageing in the bottle before the release on the market: 1 month
Alcohol content: 12,5%
Bottle ageing in contact with yeasts for 20 months, in our small cellar located a few metres below the ground, where temperature is virtually unaffected by the seasonal variations.
It is the result of an ambitious search for “bread crust” notes characterizing Metodo Classico products. Moreover, we have followed tradition in crafting this Brut wine with a few grams of sugar residue.
The acidity resulting from our mixed calcareous soil allows us to dare longer and longer ageing periods.
All this makes bubbles even finer, creating a unique sensation on the palate.
Lovers of the renowned sparkling wines from Franciacorta and France will certainly appreciate the flavour of this 20-month Metodo Classico Brut from our land!
Again, enjoy it in good company!