Sparkling Wine Metodo Classico magnum Cantina Parusso -cz

Classic Method Sparkling Wine
100% Nebbiolo

Production area: Monforte d'Alba
Soil: marly, calcareous sandstone, south, south-east, south-west exposure
Harvest: manual
Vinification: the grapes are vinified in white. Only 40% of the must is used, i.e. the best part, known as 'mosto fiore'. Fermentation of the must flower takes place with indigenous yeasts, partly in steel tanks and partly in wood. The wine undergoes bâtonnage to impart roundness and structure. Before Christmas, Nebbiolo grape must is added to the sparkling wine base and left to rest in the cellar for 30-40 days at controlled temperature and humidity, which is used to activate the second fermentation in the bottle. The draught is then carried out by adding the yeasts to the mass, and bottling is carried out to obtain the frothing
Maturation: Matures in the cellar for 30-36 months on its lees. During this period, remuage is carried out manually every 3-4 months. Disgorgement is carried out using the best techniques and is topped up with the same wine
Colour: slightly coppery/golden, onion skin
Nose: on the nose hints of ripe fruit, apricot, raspberry and strawberry
Taste: on the palate, the acidic freshness is supported by the tannic structure imparted by the nebbiolo grape, which guarantees pleasant drinking and excellent evolution over time
Bitterness: 4 g/l