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.

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