Description
IN FERMENTO
SPUMANTE METODO ANCESTRALE
PRODUCER: Fattoria Fibbiano
BRAND: Spumante metodo ancestrale pét-nat
PRODUCTION AREA: Toscana – Pisa hills
SOIL: Medium, roch of marines shells
VINES: 100% Vermentino
VINEYARD’S ALTITUDE: 120 m above s.l.
VINEYARD: yeld per hectare 70 q
PLANTING DENSITY: 2,20 x 0,80 m
PRUNING:Spur pruning cord
HARVEST PERIOD : Early September
HARVEST TECHNIQUE: The grapes are manually harvested in the coolest hours of the day.
WINE MAKING: Inside the wine press grapes are crushed using CO2 to preserve fragrance and avoid oxidation. After gentle pressing, the the temperature is lowered to 4C helping to clean the wine. Afterwards, wine racking is conducted to remove impurities and temperatures are raised to 14C blocking fermentation. The second fermentation occurs within the bottle and thus the carbon dioxide creates the sparkling wine.
BOTTLES PRODUCED: 5.000
SERVING TEMPERATURE: 8 °C
ORGANOLEPTIC DESCRIPTION:Opaque straw white color, the wine has a natural, fresh, savory bubble, long finishing in the mouth with aromas reminding yellow fruits to the nose.
FOOD PAIRING:Raw fish delicacies.
Additional information
| Weight | 1,45 kg |
|---|
