CAVALIERE DELLA SERRA - BRUT
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Cavaliere della Serra
Wine sparkling, Charmat Method
The Charmat process is known as Metodo Charmat-Martinotti (or Metodo Martinotti) in Italy, where it was invented and is most used. In France, the process is referred to as Méthode Charmat. The wine undergoes secondary fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than in individual bottles, and is bottled under pressure in a continuous process. Many grape varieties, including Prosecco, are best suited for fermentation in tanks. Charmat method sparkling wines can be produced at a slightly lower cost than méthode champenoise wines.
Production area: Piemonte, Castagnito, the Roero
Altitude : 350 mt. A.S.L.
Exposure : South west
Soil: Clayey sandy
Grapes: 50% Arneis 50% Favorita
Wine Characteristics: Brut sparkling wine, fermented in steel
containers (autoclaves) for about 30 days, lingering scent,
pale yellow, persistent mousse flavored delicate hints of yeast.
Alcohol Level: 12% vol.
Serving temperature : 8-10 ° C
Acidity : 5,2gr. / lt.
Sugar : 10-15 gr. / lt.
Optimal age for consumption: 1-3 years
Pairing:
As an aperitif, with appetizers of fish,
crustaceans, mollusco, cheese and dessert.
Wine sparkling, Charmat Method
The Charmat process is known as Metodo Charmat-Martinotti (or Metodo Martinotti) in Italy, where it was invented and is most used. In France, the process is referred to as Méthode Charmat. The wine undergoes secondary fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than in individual bottles, and is bottled under pressure in a continuous process. Many grape varieties, including Prosecco, are best suited for fermentation in tanks. Charmat method sparkling wines can be produced at a slightly lower cost than méthode champenoise wines.
Production area: Piemonte, Castagnito, the Roero
Altitude : 350 mt. A.S.L.
Exposure : South west
Soil: Clayey sandy
Grapes: 50% Arneis 50% Favorita
Wine Characteristics: Brut sparkling wine, fermented in steel
containers (autoclaves) for about 30 days, lingering scent,
pale yellow, persistent mousse flavored delicate hints of yeast.
Alcohol Level: 12% vol.
Serving temperature : 8-10 ° C
Acidity : 5,2gr. / lt.
Sugar : 10-15 gr. / lt.
Optimal age for consumption: 1-3 years
Pairing:
As an aperitif, with appetizers of fish,
crustaceans, mollusco, cheese and dessert.
