SPARKLING WINE: V.S.Q. ORGANIC BRUT METODO CLASSICO

GRAPES: 100% PASSERINA
TRAINING SYSTEM: GUYOT
SOIL: MEDIUM MIXTURE
YIELD: 80 QUINTALS PER HECTARE
HARVEST PERIOD: FIRST WEEK OF SEPTEMBER
VINIFICATION: destemming and refrigeration with subsequent cryomaceration of the crushed grapes for 24 hours with the use of dry ice. Soft pressing at 0.2 bar with 50% yield of free-run must. After 72 hours of static decantation, the clear part of the must was tapped and fermented with selected yeasts. The fermentation at a controlled temperature of 13-14 °C lasted for 18 days with subsequent racking and elimination of the lees. The following spring the cuvee was fermented on the lees for 24 months and then disgorged.
PROCESSING: the wine has undergone protein and tartaric stabilization. Manual disgorgement without any addition of dosing syrup.
AGING: in the bottle on the lees for 24 months.
MAIN ANALYTICAL PARAMETERS:
Alcohol: 12%
Total acidity: 6.90 g/L
Total extract: 18.80/L
Sugars: 3.50 g/L
Ph: 3.10
Total sulfur dioxide 56 mg/L
Overpressure 4.6 bar
TASTING NOTES: the straw yellow with golden reflections immediately denotes a fine and persistent perlage. A penetrating nose that opens up with sensations of dried fruit and white flowers, which then give way to soft fragrances reminiscent of crusty bread. Rigorous and elegant on the palate, it expresses freshness and tastiness.
WINE PAIRING: Ideal together with raw seafood, and well suited for dishes of pasta and rice without tomato sauce. Perfect as an aperitif. Serve at 6-8 °C.

SPARKLING WINE Organic Brut Chardonnay MARTINOTTI method
GRAPES: 100% Chardonnay
TRAINING SYSTEM: guyot
SOIL: medium clayey texture
YIELD: 80 quintals/hectare
HARVEST PERIOD: Careful selection of the bunches in the first 10 days of August in order for the must to reach the right sugar/acidity ratio.
VINIFICATION: destemming and refrigeration with subsequent cryomaceration of the crushed grapes for 24 hours with the use of dry ice. Soft pressing at 0.2 bar with 55% yield of free-run must. After 48 hours of static decantation, the clear part of the must is tapped and fermented with selected yeasts. The fermentation at a controlled temperature of 11-12 °C lasts for ca. 15-20 days with subsequent racking and elimination of the coarse lees. After the necessary stabilizations, the base undergoes a second fermentation in an autoclave to “capture the sparkle.” The process lasts about 90 days in order to give the product the best characteristics.
PROCESSING: the wine has undergone protein and tartaric stabilization.
AGING: 1 month in the bottle.
MAIN ANALYTICAL PARAMETERS:
Alcohol 12%
Total acidity: 6.80 g/L
Total extract: 18.8 g/L
Sugars: 8.00 g/L
Ph: 3.05
Pressure: 5 bars

TASTING NOTES: Fine and persistent perlage, light yellow color with greenish reflections. The nose is fruity with hints of melon and white peach. On the palate the perfectly integrated bubbles renders it voluminous and at the same time unexpectedly balanced. A fine acidity enhances its freshness. An unpredictable finish with the return of dense fruity notes.
PAIRING: Ideal as an aperitif, goes well with pasta and rice dishes based on fish, shellfish and with light soups and fish soups. Serve at 4-6 °C.