Altalanga Brut Spumante Metodo Classico
The grapes are selected and hand-picked in the last week of September in crates of 20 kg .
Pressing with elimination of the fraction colorful and obtaining the first pressing. Clarification by flotation with nitrogen to prevent oxidation of the aromas . Addition of selected yeasts Saccharomyces cerevisiae and run the fermentation temperature of 15 ° C , partly in French oak barrels , partly in vats . Static clearing during the winter about stainless steel , period on the lees and batonnage weekly about in barrels . cold stabilization in late winter.
Carried out in the week of the waxing moon in the month of March or April , in the year following the harvest with aggiunt adi yeasts for fermentation.
In bottle on lees for 36 months. During the refinement period sediments are carried in suspension again at least 3-4 times
After 36 months on the lees is done by hand on pupitres riddling and disgorging final with the addition of expedition liqueur.
Alcohol 13.50% vol.
Total acidity 5.50 g/l
Total sulphur 96 mg/l
Reduced sugars 6 gr/l
Extract 24 g/l
With an exceptional freshness , maintains its characteristics that are enhanced with aging.
It fits in any occasion as an aperitif. With tasty pasta dishes and main courses of white meat and with all seafood. Serve cold, temperatures 5-8 ° C.
80 % Pinot Noir, 20% Chardonnay.
Download HERE the technical informations of Altalanga Brut Spumante Metodo Classico Pianbello.
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