"PIANBE'"
Altalanga Brut Spumante Classic
Method
Grapes:
Black Pinot 80%, Chardonnay 20%.
Grape
harvest:
The grapes are selected and harvested by hand in the last decade of September in 20-kg
crates.
Wine making:
Soft pressing with elimination of the coloured fraction and achievement of the juice.
Clarification with flotation with nitrogen to avoid the oxidation of aromas. Addition of
selected yeasts Saccaromyces Cerevisiae and management of the alcoholic fermentation at
the temperature of 15° C, partly in French oak barrels, partly in thermally conditioned
tanks. Static clarification during winter for the fraction in stainless steel, permanence
on fine fermentation dregs for the fraction in barrels. Cold stabilization at the end of
winter.
Bottle
fermentation:
Carried out in the crescent moon week in March or April, in the year that follows the
grape harvest, with the addition of yeasts for the secondary fermentation.
Refinement:
In bottle on lees for 24 months. During the refinement period sediments are carried in
suspension again at least 3-4 times (Coupé de Poignet)
Disgorgement:
After 24 months on lees it is manually executed the "remuage sur pupitres" and
the final disgorgement with the addition of the dosing syrup.
Analytic
characteristics:
Alcohol 13.50% vol.
Total acidity 5.50 g/l
Total sulphur 96 mg/l
Reduced sugars 2/3 gr/l
Extract 24 g/l
Characteristics:
Standing out for its exceptional freshness, it maintains its characteristics that are
enhanced by aging.
Pairing:
It is suitable as aperitif on all occasions. With tasty first courses, second courses of
white meat and all seafood.
To be served cold, temperature 5-8° C.
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