Maja – Spumante Metodo Classico – V.S.Q.


“In the second decade of March, the base wine is bottled with yeasts and sugars for “froth capture”. The refermentation takes place in the bottle (according to the classic method) in rooms with constant temperature (12/15 ° C). The bottles rest horizontally in piles for at least 12 months before disgorgement. At the end of aging the remuage is carried out (to conveying the deposit towards the cap) and finally the disgorgement (the last phase that allows the removal of the deposit). Being a “Brut Nature” no additional sugar is added before final capping.”

 

DENOMINATION

Vino Spumante di Qualità – Metodo Classico

LOCATIONS OF VINEYARDS

Loc. Ponticelli, Santa Maria Imbaro, Chieti

SOIL TYPE

Medium textured soil, rich in organic substance.

ALTITUDE

260 m above sea level

EXPOSURE

South – Weast

CULTIVATION SYSTEM

Espalier vines, bilateral guyot, 4000 vines/Hectare

VINE AGE

Planting year 2014

YEALD PER HECTARE

70 – 80 tons

HARVESTING METHODS

Hand selection in late September

GRAPE VARIETY

Montonico 100%.

VINIFICATION

Soft pressing of whole bunches. The must is decanted at a temperature of about 6/8 ° C for 24 hours. The fermentation takes place at controlled temperature (14/16 ° C) in small steel tank and lasts between 10 and 15 days. A refinement of the base wine follows at least 4 months before the second fermentation.

HOW TO SERVE

Best drunk:
From 2 up to 18 months after disgorging.

Advised temperature:
8 – 10° C.

Serving suggestion:
Ideal as an aperitif or as a whole meal with fish and sushi.

 
 
Filì – Montepulciano D’Abruzzo D.o.c.
“A sandy soil with a high concentration of stones, provide a high water drainage favoring soil heating, and consequently yields for by hectare are low and very high concentrations metabolites in must. It produces a wine with high alcohol potential and an important tannic charge. The aging potential of this wine is very high, only…
Terre di Chieti Merlot I.g.t.
“The grapes are collected in the valley, in the vineyards that enjoy the freshness of the morning. This particular condition gives us grapes with low anthocyanic load and high acidity with sugar content contained.All this in the wine translates into a rosy color, typical floral perfumes of the merlot and a remarkable freshness on the…
Cerasuolo D’Abruzzo D.o.c.
“Among the vineyards of Montepulciano we prefer that with a more delicate sun exposure. So that the sugar load is contained and the acidity is more sustained. This gives us a cherry-colored wine with fruity aromatic notes and a fresh and fine palate.”      
Trebbiano D’Abruzzo D.o.c.
“The pressing of the whole grapes allows to preserve all the freshness of the grapes typical of this vine. Flavour are fresh and floral. Balanced taste, a sustained acidity maintains the aromatic freshness while keeping in balance with alcohol and phenolic compounds. The appearance is clear and the color is straw yellow with greenish reflections.…
Montepulciano D’Abruzzo D.o.c.
“The grapes are harvested late in order to have a natural fenolic maturation, that will allow for lingering flavour of complex tannins on the palate without the need for a long ageing time. This wine is characterised with a fresh and flowery aroma and by a deep ruby colour.”      
Terre di Chieti Pecorino I.g.t.
“The fermentaion in a controlled enviroment has allowed the formation of a complex aromatic bouquet with hints of citrus and ripe fruits together with light notes of aniseed and liquorice. The pleasant freshness and the fruity taste gives good structured body and lingering flavour on the palate.Clear, and the colour is intense straw yellow.”  …
Maja – Spumante Metodo Classico – V.S.Q.
“In the second decade of March, the base wine is bottled with yeasts and sugars for “froth capture”. The refermentation takes place in the bottle (according to the classic method) in rooms with constant temperature (12/15 ° C). The bottles rest horizontally in piles for at least 12 months before disgorgement. At the end of…