2022 ends on a sparkling note for Cantina Funaro with the launch of their Metodo Classico Dosaggio Zero.
For several years, Funaro has chosen to invest in the sparkling potential of organically grown grapes on the family estates located in the Trapani area, specifically in the municipalities of Santa Ninfa and Salemi.
The sparkling wines from Funaro, with their Metodo Classico Brut and Extra Brut, have been recognized by international critics for years and have pleased wine lovers. The third label is a true gem for sparkling wine enthusiasts as it is made from only organic Grillo grapes grown on the Salemi estate at an altitude of about 170 meters above sea level, in soil with a marly/gypsum structure.
Dosaggio Zero represents the purest essence of sparkling wine, capable of highlighting the typical traits of the grapes from which it is produced, enhancing the characteristics of the terroir. Technically, zero dosage is a sparkling wine that does not include the addition of the liqueur d’expédition, a mixture of still wine and cane sugar added in the final production stage of the sparkling wine, which defines the sugar levels indicated on the label: extra-brut, brut nature, brut, extra-dry.
Cantina Funaro’s Dosaggio Zero sparkling wine best expresses the aromas of Grillo, a native Sicilian grape, and envelops the palate with its “natural freshness”.
It is rich in fragrances, with hints of yeast and citrus, full and balanced in the mouth with a pleasant acidic finish.
The grapes are harvested in the third week of August, after a careful selection of the most suitable Cru. They are then gently pressed and vinified in stainless steel wine vats at about 15°C. After fermentation, maturation continues on the lees. In the spring following the harvest, the base wine is re-fermented in the bottle at a temperature of 15°C for about 30 days. Once the sparkling process is complete, the bottles remain in stacks for a minimum of 20 months. Subsequently, the bottles are placed in “pupitres” for “remuage” to clarify the product. After about 20 days of “remuage” disgorging is performed.
Thus, the Metodo Classico Dosaggio Zero is born, a sparkling wine with a very fine, creamy, and persistent perlage with an elegant crown of foam.
