Maja Rosè - Spumante Metodo Classico - V.S.Q.

WINEMAKER NOTES

In the second decade of March, the base wine is bottled with yeasts and sugars for “froth capture”. The refermentation takes place in the bottle (according to the classic method) in rooms with constant temperature (12/15 ° C). The bottles rest horizontally in piles for at least 24 months before disgorgement. At the end of aging the remuage is carried out (to conveying the deposit towards the cap) and finally the disgorgement (the last phase that allows the removal of the deposit). Being a “Dosaggio zero” no additional sugar is added before final capping.

DENOMINATION

Vino Spumante di Qualità – Metodo Classico

LOCATIONS OF VINEYARDS

Loc. Cornice, Mozzagrogna, Chieti

SOIL TYPE

Limestone clay mix.

ALTITUDE

150 m above sea level

EXPOSURE

South – East

CULTIVATION SYSTEM

Traditional “Pergola Abruz- zese”, 1600 vines/hectare

VINE AGE

Planting year 1999

YEALD PER HECTARE

100 – 110 tons

HARVESTING METHODS

Hand selection in late October

GRAPE VARIETY

Montepulciano 100%.

VINIFICATION

Soft pressing of whole bunches. The must is decanted at a temperature of about 6/8 ° C for 24 hours. The fermentation takes place at controlled temperature (14/16 ° C) in small steel tank and lasts between 10 and 15 days. A refinement of the base wine follows at least 4 months before the second fermentation.

HOW TO SERVE

Best drunk: From 2 up to 18 months after disgorging. Advised temperature: 8 – 10° C.

Grape variety

100% Montepulciano

Alcohol

11,5 % – 12,0 %

Food matching

Ideal as an aperitif or as a whole meal with fish, elegant pairing with cured meats.

Maja Rosè – Spumante Metodo Classico – V.S.Q.