ALTALANGA DOCG PAS DOSE’SPUMANTE METODO CLASSICO
Soft pressure with elimination of the colored fraction and obtaining of the must. Clarification by nitrogen flottation to avoid oxidation of aromas.
Addiction of selected Saccaromyces Cerevisiae yeasts and conduction of the alcoholic fermentation at a temperature of 15°C, in temperature- controlled tanks.
Static clarification during the winter.
In the crescent moon week in March o April, in the following year of the harvest with the addiction of yeasts for the second fermentation.
In bottle on lees for 30 months. During the refining period sediments are carried in suspension at least twice (Coupé de Poignet).
After 30 months on lees is done by hand on pupitres riddling and disgorging final with the addition of expedition liqueur.
Light straw colour with fine and creamy foam, a delicate smell of white flowers and green apple, they evolve in exotic fruit and fresh hay.
With a warm and creamy taste, dry and strong, crisp and very fresh.
Planting Year 2004, that develop on 2 HA of clay-sandy soil, rich in silt and rocky layers. Cultivated in Gouyot with a density of 5000 plants/ha.
West/ North West exp
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