Corte Fusia Brut
ALCHOL: 12,5 % vol.
ACIDITY: 7,2 grams/liter
RESIDUAL SUGAR: < 1 grams/liter
COMPONENT GRAPE VARIETIES AND PERCENTAGES: 65% Chardonnay _ 35% Pinot Noir
AVERAGE ANNUAL PRODUCTION: 15,000 bottles;
VINEYARD LOCATION AND EXPOSURE: In our estate vineyards in Cologne and Coccaglio.
SOIL PROFILE: Fluvioglacial soils of medium fertility, with medium-deep gravel-pebble mixture.
TRAINING SYSTEM: Spurred cordon.
YIELD PER HECTARE: 95 quintals of grapes/hectare = 55 hectolitres/hectare.
HARVEST: Hand picking into small boxes (max 18 kg each), between the last week in August and the first decade of September.
VINIFICATION: The clusters are gently pressed in a pneumatic press, and the first and second fractions are kept separate. After a 12-hour gravity settling at 13?C, the must is inoculated with cultured yeasts.The wine conseguently ferments at controlled temperatures in stainless steel. The cuv_e is assembled in March, the liqueur di tirage added and the bottles capped, and the bottles are laid down for the prise de mousse.
MATURATION, AGEING: The tiered-up bottles remain for a minimum of 18 months before riddling. The sediment is consequently removed and the same wine is added as dosage to the bottles.
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