Metodo Classico AD49 Vermentino di Sardegna DOC
Classification: DOC
Grape Variety: Vermentino 100%
Provenance: Basso Sulcis, Sardinia.
Altitude: Sea Level.
Soil: Trachite weathering
Training System: Espalier.
Density: 5,000 vines/Hectare.
Yield: 90 quintals/Hectare.
Age of Vineyard: 15 years
Harvesting: The grapes are manually harvested between mid- August and the beginning of September from a single vineyard and they are put into cases and taken to the cellar.
Vinification and Maturing: Before the crushing takes place, a heat removal process is carried out with the use of dry ice, in order to maintain the aromas.
In order to start the fermentation process, that takes place at a temperature of 60°F, the must is put into small steel tanks at a controlled temperature.
The sparkling background is then prepared for the bottling process with the addition of cane sugar and selected yeasts for the bottle fermentation.
Refinement: The bottles are left for 18 months on the yeasts in temperature controlled rooms. Once they have been put on the hand riddling racks, a month – long, manual riddling process takes place. Before entering the market, the wine also undergoes a 6 month long ageing process.
Serve with: Pairs well with all types of seafood.
Grape Variety: Vermentino 100%
Provenance: Basso Sulcis, Sardinia.
Altitude: Sea Level.
Soil: Trachite weathering
Training System: Espalier.
Density: 5,000 vines/Hectare.
Yield: 90 quintals/Hectare.
Age of Vineyard: 15 years
Harvesting: The grapes are manually harvested between mid- August and the beginning of September from a single vineyard and they are put into cases and taken to the cellar.
Vinification and Maturing: Before the crushing takes place, a heat removal process is carried out with the use of dry ice, in order to maintain the aromas.
In order to start the fermentation process, that takes place at a temperature of 60°F, the must is put into small steel tanks at a controlled temperature.
The sparkling background is then prepared for the bottling process with the addition of cane sugar and selected yeasts for the bottle fermentation.
Refinement: The bottles are left for 18 months on the yeasts in temperature controlled rooms. Once they have been put on the hand riddling racks, a month – long, manual riddling process takes place. Before entering the market, the wine also undergoes a 6 month long ageing process.
Serve with: Pairs well with all types of seafood.