I want to talk to you now about ours Spumante, Charmat method….
The reason may seem simple and intuitive, but perhaps it is not ...
From the first moment we started making the Trebbiano Spoletino, we have always thought about the extraordinary versatility of this vine.
In this regard, a term we like to use in order to distinguish it is really "plastic".
A vine, in fact, which is closely linked to the territory but at the same time is also extremely versatile.
You should know that the high acidity of the vine itself makes it particularly suitable not only for long aging but also and above all for sparkling wine.
So, in the first days of 2018, after one of the periodic tank tastings, we decided, during a short but passionate family reunion, to produce our 1st method sparkling wine Charmat or Martinotti. In our case it is a long Charmat, as the stay on the lees is longer than the traditional Charmat.
We followed the climatic trend of the year with anxiety and passion, arriving at the first week of September when, to allow the grapes a greater concentration of acidity, we began to harvest it and start the vinification, creating, in effect, the our sparkling base!
In the Charmat method, the sparkling process takes place in an autoclave where yeasts and sugars, over about 20/30 days, produce the refermentation that gives rise to the beloved bubbles.
For our sparkling wine, we have decided to extend this time, allowing a greater storage of the yeasts which results in a higher quality and a finer and more persistent bubble.
On 12 December, our first 3,000 bottles were ready and already in the bottle with the golden rose on the label to symbolize the elegance and quality of the wine!
Brut Millesimato 2018 with a sugar residue of 8.5 grams / liter, perfect for an aperitif and ready to accompany tasty fish dishes or a simple slice of Norcia ham.
But I don't want to add anything else, because you know… what better than a glass of wine (in this case sparkling wine) can fully describe its characteristics?
See you soon!
Francesco
I want to talk to you now about ours Spumante, Charmat method….
The reason may seem simple and intuitive, but perhaps it is not ...
From the first moment we started making the Trebbiano Spoletino, we have always thought about the extraordinary versatility of this vine.
In this regard, a term we like to use in order to distinguish it is really "plastic".
A vine, in fact, which is closely linked to the territory but at the same time is also extremely versatile.
You should know that the high acidity of the vine itself makes it particularly suitable not only for long aging but also and above all for sparkling wine.
So, in the first days of 2018, after one of the periodic tank tastings, we decided, during a short but passionate family reunion, to produce our 1st method sparkling wine Charmat or Martinotti. In our case it is a long Charmat, as the stay on the lees is longer than the traditional Charmat.
We followed the climatic trend of the year with anxiety and passion, arriving at the first week of September when, to allow the grapes a greater concentration of acidity, we began to harvest it and start the vinification, creating, in effect, the our sparkling base!
In the Charmat method, the sparkling process takes place in an autoclave where yeasts and sugars, over about 20/30 days, produce the refermentation that gives rise to the beloved bubbles.
For our sparkling wine, we have decided to extend this time, allowing a greater storage of the yeasts which results in a higher quality and a finer and more persistent bubble.
On 12 December, our first 3,000 bottles were ready and already in the bottle with the golden rose on the label to symbolize the elegance and quality of the wine!
Brut Millesimato 2018 with a sugar residue of 8.5 grams / liter, perfect for an aperitif and ready to accompany tasty fish dishes or a simple slice of Norcia ham.
But I don't want to add anything else, because you know… what better than a glass of wine (in this case sparkling wine) can fully describe its characteristics?
See you soon!
Francesco
