Passerina | Brut
Passerina | Brut
PASSERINA BRUT - CHARMAT METHOD
PRODUCTION AREA: Ascoli Piceno
GRAPE VARIETY: Passerina 100%.
AVERAGE ALTITUDE: 200-300 meters above sea level
GROUND: Medium texture tending towards sandy.
FARMING SYSTEM: Guyot.
PLANT DENSITY: 5,000 vines per hectare.
YIELD PER HECTARE: 80 q.li of grapes approximately.
YIELD PER STRAIN: Approximately 1.5 kg of grapes.
HARVEST: The harvest of the grapes takes place manually.
The bunches are placed in boxes of approximately 20 kg.
FERMENTATION: Selection of Passerina grapes harvested in
best time for the production of base wine
bubbly wine. After a short cryomaceration of the grapes and the
soft pressing the fermentation is started and
thermocontrolled in stainless steel. Finished the first one
fermentation, the base wine is prepared for
refermentate in an autoclave with secondary fermentation (Method
Charmat). The production cycle is never less than 90 days
to allow a pause at the end of the refermentation
adequate on the yeasts in order to characterize the sparkling wine.
VIEW
Bright yellow with silver highlights.
Fine and persistent perlage.
SMELL
Intense and elegant nuances of
white fruit and citron with very fine
floral and fragrant notes of the flower
of acacia.
TASTE
Freshness and flavor in great evidence. Intense aromas of
white flowers, delicate notes of pome fruit, lively sensations
citrusy, pleasantly contrasted by the softness and
from the appetizing petillant. Excellent persistence with pleasant
taste-olfactory correspondence.
occa.