Spumante metodo classico brut “13 Lune”

Straw yellow in color with greenish reflections. On the nose, floral and apricot scents are predominant, accompanied by mineral notes. In the mouth it looks like a structured and balanced wine: fresh but at the same time soft and full. This elegant sparkling wine will give you pleasant sensations in combination with elaborate aperitifs, delicate appetizers and fish dishes. Serving temperature 4-6 ° C.

PRICE FOR A SINGLE BOTTLE – MINIMUM ORDER 6 BOTTLES

17.00 VAT INCLUDED

The “13 Lune” Metodo Classico Brut is born from a careful selection of Pinot Noir grapes.

Production area: The vineyards are located in Lombardy, in the heart of Oltrepò Pavese at about 250 m a.s.l. with North / North-West exposure.: i vigneti sono situati in Lombardia, nel cuore dell’Oltrepò Pavese a circa 250 m s.l.m. con esposizione Nord/Nord-Ovest.

Characteristics of the vineyard: The vineyard was planted in 2006 with a plant density of about 4000 vines / hectare and trained with the Guyot Basso. All processing stages are carried out in the traditional way, respecting the rules of Organic Agriculture. The good exposure, the high planting density, agronomic practices that respect the plants and a careful and meticulous production method are the key features for a superior quality production.: il vigneto è stato impiantato nel 2006 con una densità di impianto di circa 4000 ceppi/ettaro ed allevato a Guyot Basso. Tutte le fasi di lavorazione sono effettuate in modo tradizionale rispettando i canoni dell’Agricoltura Biologica. La buona esposizione, l’elevata densità di impianto, pratiche agronomiche rispettose delle piante ed una metodologia di produzione attenta e meticolosa sono le caratteristiche fondamentali per una produzione di qualità superiore.

Harvesting method: Exclusively manual with selection and sorting of the product.

VinificazioneThe grapes, after harvesting, are transported to the company cellar where processing begins. An initial pressing phase takes place with an automatic press with central lung for the separation of the juice from the skins, then proceeds with a static decantation in the tank at 12 ° C for 28-30 hours. After that, the inoculation of selected yeasts takes place to activate the alcoholic fermentation managed at a controlled temperature and never above 16 ° C. The stay on the lees lasts for about 20 days, the wine is then cooled to 8 ° C and left to rest in the tank. The basic characteristic of the classic method is the slow refermentation in the bottle followed by maturation in contact with the yeasts. The base wine, in the spring following the harvest, is bottled with the addition of yeasts and Liquer de Tirage for refermentation in the bottle, which takes place in the underground part of the cellar at a controlled temperature. "13 Lune" rests for 12 months on the lees and, after that, disgorgement takes place: an operation by which the sediment formed inside the bottles is removed. Finally, the Liquer de Expedition is added to compensate for the part of liquid lost and closes with a classic mushroom cap and metal cage. Sixty days of further refinement before the start of marketing.

Analytical data: the technical data sheet of each single lot can be consulted in the company.

Additional information

Weight 1 kg