“Discorsi”- Brut Metodo Charmat

FARMING

AREA OF PRODUCTION: Badia Pozzeveri, Altopascio (LU).
SOIL: Medium texture with good presence of small and medium sized pebbles, prevalence of sand
BLEND: Trebbiano, Chardonnay.
YEAR OF PLANTING: fra il 1964 ed il 1984
YIELD PER HECTARE: 60-80 q\ha, depending on Variety
TRAINING SYSTEM AND DENSITY: Guyot, 3500\5200 vines per hectare.
EXPOSITION: South
PEST MANAGEMENT: Integrated pest control, low environmental impact.
FERTILIZATION: Green manure (fava beans, soy bean) and brown manure. 100% Organic.

WINEMAKING

HARVEST: Third week of August and first week of September (depending on variety). Hand made, in small baskets, during the first hours of the morning.
VINIFICATION: Every Variety is harvested and fermented separately. Grapes are de-stemmed and siphoned to the pneumatic press. Skins remain in contact with the grape juice, macerating at a controlled temperature, for a few minutes after pressing. Then the must sits in stainless steel tanks at cold temperature (8 °C) for 24 hours, to clarify naturally by static sedimentation. Fermentation takes place in a different stainless steel tank, at controlled temperature (16 °C) for a total of 6 weeks.
SECONDARY FERMENTATION: In a 20-hectoliters autoclave, with selected yeast at controlled temperature
MATURATION:On lees for 30 days.
AGEING: 1 month after bottling.
ALCOHOL %: 12.0
REDISUAL SUGAR: Brut

SERVICE

SERVING TEMPERATURE: 6 °C
TEMPERATURE OF SERVICE: 8 °C (45 °F)
LONGEVITY: 2\3 years.
TASTING NOTES:
EYES: Pale straw yellow, bright and perfectly transparent. Fine, long lasting stream of small bubbles.
NOSE: White flowers and melon, with a citrusy final note.
PALATE: Sour, refreshing, a little mineral. Joyfully rich of bubble.
FOOD PAIRING: Happy Hour and Aperitif. Thanks to its structural complexity, makes also a great pairing with mix of Tapas or Antipasto, Risotto with seasonal vegetables or fresh fish.

More information about our Appellation of the official website of MONTECARLO DOC