PASSERINA SPUMANTE BRUT

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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