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Altalanga Brut Spumante Metodo Classico

  • Harvest:

    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.

  • Analytic characteristics:

    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.

  • Pairings:

    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.

  • Grapes:

    80 % Pinot Noir, 20% Chardonnay.

  • Download:

    Download HERE the technical informations of Altalanga Brut Spumante Metodo Classico Pianbello.


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