Metodo Classico Brut

Description

Vineyards:
The grapes come from the Salemi estate, at an altitude of about 170 meters above sea level, a soil with a marly/chalky structure.

Grape harvesting:
Early August, after a careful selection of the most suitable cru.
 

Winemaking:
After their careful selection, the grapes are gently pressed and vinified in steel vats at a temperature of about 15°C. Once fermentation has occurred, maturation continues on the yeasts.

Refermentation and maturation:
In the spring following the harvest, the base wine undergoes a second fermentation in the bottle at a temperature of 15°C for about 30 days. Once the refermentation is completed, the bottles are placed in stacks for at least 24 months. The bottles are then placed on the “Pupitres” to carry out the “Reumage” (riddling) and allow the wine clarification. After 20 days of riddling, the wine is disgorged and dosed.

Organoleptic properties:
Pale yellow with greenish hues, it shows a very fine and persistent perlage with an elegant crown of froth. Rich on the nose, with hints of yeast and bread crust. A full-bodied and balanced mouthfeel, with a pleasant acidic finish.