PASSERINA SPUMANTE BRUT

SPARKLING WINE/BRUT CLASSIC METHOD

PASSERINA SPUMANTE BRUT

PASSERINA SPUMANTE BRUT
CLASSIC METHOD
TERRE DI OFFIDA DOC PASSERINA


ORGANIC WINE

GRAPE VARIETY: Passerina 100%

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 300 meteres a.s.l.

ALCOHOL CONTENT: 12,50% (variable by year)

COLORE: straw yellow

TEMPERATURA DI SERVIZIO: 8-10°C

PAIRINGS: Aperitif, fresh cheese, fish

Product details

ALCOHOL CONTENT 12.50%

ALTITUDE 300 meters a.s.l.


HARVEST

When the acidity and sugar reach optimal levels to create a base for sparkling wine, the grapes are harvested by hand, put in small containers, and transported immediately to the winery to be processed. The harvest takes place in mid-August in the early morning or late afternoon to avoid the heat of the day.


SOIL TYPE Medium texture, with a lot of gravel.

ROOTSTOCK Kober 5BB

EXPOSURE South-west

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Dell’Aso

GRAPES 100% Passerina

VINEYARD AGE  10 years

YIELD PER VINE 2.0 Kg

YIELD PER HECTARE 8,000 Lt.

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


FERMENTATION

The carefully selected, freshly picked grapes are taken to the cellar where soft crushing is immediately followed by a lowering of the temperature. This improves decanting and removal of suspended matter in the must. Fermentation takes place in steel tanks at a controlled 10°C.

After fermentation is completed the cloudy wine is put into perfectly clean tanks to clear.

AGING SPUMANTE BASE

Heavy sediment is removed from the fermented wine and the fine sediment (lees) is left. Aging is in steel with continuous turning (riddling) to extract the positive properties of the sediment.

REFERMENTATION IN THE BOTTLE

Once the wine is perfectly clear, sugar (circa24gr / l) and yeast are added and it is bottled. Within a month the sugar is consumed by the yeast and carbon dioxide is produced that binds to the wine.

AGING ON LEES

However fermentation causes a production of lees. The wine is aged for approximately 24 months using pupitre and the lees subsequently extracted from the tip of the bottle.

With disgorgement the lees are eliminated and a syrup (liqueur d’expédition) added before sale. Everything is done by ourselves.


COLOUR Straw-yellow

SERVING TEMPERATURE 8/10°C

SERVE WITH Aperitif, fresh cheese, white meat, or fish.

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PASSERINA CHARMAT

SPARKLING WINES/PASSERINA CHARMAT

PASSERINA CHARMAT BRUT

SPARKLING WINE BRUT
CHARMAT METHOD


ORGANIC WINE

GRAPE VARIETY: Passerina 100%

PRODUCTION AREA: Montefiore dell’Aso (AP)

ALTITUDE: 250 meters a.s.l.

ALCOHOL CONTENT: 12,50% (variable by year)

COLOUR: straw yellow

SERVING TEMPERATURE: 10-12°C

PAIRINGS: fresh cheese, white meat, or fish

Product details

ALCOHOL CONTENT 12,50% (variable by year)

ALTITUDE 250 meters a.s.l.


HARVEST

The grapes are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes.


SOIL TYPE Medium texture, with a lot of gravel.

ROOTSTOCK 420A

EXPOSURE South-west

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Del Aso

GRAPES Passerina 100%

ETA DEL VIGNETO 20-25 years

YIELD PER VINE 3.0 Kg

YIELD PER HECTARE 12,000 Lt.

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

DENSITY 4,000 vines per hectare


FERMENTATION

The must is first decanted cold to ensure it is as clean as possible. Once it is clear fermentation begins.

Fermentation is with selected yeasts in temperature controlled stainless steel tanks at 10-12°, for about 20 days. Once fermentation is finished the cloudy wine is put into perfectly clean tanks to settle. The wine is separated from the heavy sediment (lees) that results from fermentation and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled. It is ready for sale in March following the harvest.

 

REFERMENTATION

To the wine is added sugar and yeast. The refermentation take place in autoclave and during it is produced CO2.
During April the wine is bottling at constant pressure.

 


COLOUR Straw yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat, or fish

Updating