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Hyper brut Metodo classico 2007

Linea Valdobbiadene

Variety: Chardonnay.
Area of production: Alto adige-Cornaiano, Friuli-San Giovanni al Natisone, Veneto-Collalto.
Exposition: Sud/Sud-west.
Altitude: 200/400m asl.
Soil: Limestone-marl.
Training system: Guyot.
Density of plantation: 5000 plants/ha.
Age of vines: 40-50 years.
Harvest period: September.
First fermentation: 90% inox tank, 10% Barrique.
Temperature of fermentation: 18°C.
Period of fermentation: 15/30 days.
Second fermentation: Bottle.
Temperature of fermentation: 16°C.
Period of fermentation: 60/90 days.
Yeasts: Selected bayanus.
Period of ageing: 60 months.
ORGANOLEPTIC DESCRIPTION
Colour: Straw yellow.
Perfume: Bread crust, Vanilla.
Flavor: Elegant, full-bodied and complex.
Alcool: 12,5% Vol.
Acidity: 5,80 g/l.
Residual sugar: 2/4 g/l.
Pairings: Shellfish, seafood, fresh or seasoned cheeses.
Service temperature: 4-6°C.

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