Brut

Brut

Metodo Classico

  • Serve at a temperature of 8/10°C
  • In a large, tulip-shaped, closed glass
  • It is a bubbly that accompanies the whole meal, either with meat or fish and shellfish, oysters, clams and fresh fish of the sea and lake. Do not disdain strong dishes such as meat sauce, mushrooms, strong-flavoured sauces (puttanesca, matriciana, carbonara, etc.). Couples happily with summer pastas, rice salads, sandwiches, wraps, pizza, bread, garlic bread or breakfast fleeting and fast. It's fine with medium-aged cheeses accompanied by seasonal salad, great with the panettone.
  • Colour

    Color: straw yellow tending to gold, flaunts distinctive greenish thus signaling freshness and ripeness of the grapes from the bubble. Average intensity of the wine body Very intense body shows a fine perlage, almost microscopic, long and non-invasive, as if to show its naturally carbonated long tail and the power of the grape that forged it.

  • Bouquet

    The nose is pleasant, fragrant, floral and fruity enough, leaving sensations in the nose of peach and ripe apple, dried fruit as peanuts, pistachio, Langhe hazelnuts.

  • Flavour

    In the mouth freshness prevails and the flavor of the product, soft, fresh, which increases in pleasure whenever it is brought to the mouth. Closes with a pleasant hint of acacia honey silky and enveloping.

  • PRODUCTION AREA

    It is grown in a sunny valley sunny and constantly ventilated, ensures good health of the vine and maturation without molds.

  • GRAPES
    100% Chardonnay Hand-picked grapes.
  • CULTIVATION
    Guyot, 6/8 buds.
  • DENSITY OF PLANTS
    6000 per hectare
  • YIELD q.li
    100
  • YIELD PER PLANT
    1,400 Kg
  • DRY EXTRACT
    moraine, very loose and stony

  • ALITTUDE PROFILE
    250 m. above sea level

  • DRY EXTRACT
    26,0 g / Iitre

  • ALCOHOL vol.
    13%

  • RES. SUGAR
    0,50 mg / litre

  • PH
    3,05

  • ACIDITY
    volatile: 0.25 g / l volatile total: 7.00 g / l

  • SULPHUR DIOXIDE
    total: 60 mg / l free: 20 mg / l

  • PROCESSING
    stainless steel 4 months. bottle: 24 months aging on the lees, 6 months in the bottle after disgorgement.