||Rosè sparkling classic met.
DOCG Oltrepo' Pavese Metodo Classico Pinot Nero Rose'
||10% Chardonnay, 90% Pinot Nero
||Brescia. First range of hills of the municipalities of Torricella Verzate and Oliva Gessi. Exposure: South-East
||The Guyot pruning is done from the end of November, maintaining a ratio of 8-9 buds per vine. Since May, the Suckering spollonatura and removes superfluous buds and tied the major ones, they are basic operations for maintaining a good balance of plant growth and productivity, especially for young vines. In early August, after veraison, it runs a slight thinning out of production to deliver the best shoots on the vine closest to the strain and avoid creating jumble of clusters (main cause of the attack of gray mold in wet years), the thinning of the bunches, which encourages better ripening of grapes, allows for a greater concentration of aromatic substances as well as improved health of the product.
|Plants n. x hectare
||4500 - For over 10 years engaged in the grassing of the vineyards to create a more balanced ratio crown-root of the vine and protect the beneficial insects to the vineyard, for the same reason used pesticides with low environmental impact and avoid the use of herbicides chemicals.
|Yield x hectare
||Q 90 - Average age of vines: 10 years
||In steel tanks at a controlled temperature of 18 ° C.
||After a period of aging in steel, is made Cuvée affected protein and tartaric stabilization and filtration, the "draft" is put in bottles along with a Champagne liqueur de tirage, which consists of wine, sugar and yeasts. The bottles, which are capped with crown caps bidule and steel are stacked in the cellar to re-ferment at a constant temperature of 14 ° C.
||The pink wine begins with a brief period of cold, and stationing in an inert environment of grapes in the press for the extraction of the dye from the skins of Pinot Noir comes the soft pressing of grapes whole, leading to the separation of rosé grape pomace from, other than in the juice are separated (ie the first 50% of draining liquid pressing, more fruity, sour and end) from the must of the second pressing. The juice, clarified and racked after about a day, is fermented in steel tanks at a controlled temperature of 18 ° C.
||The aging of post-fermentation on yeast lasts for a period ranging from 18 months. After the bottles on remuage pupitres, during the degorgement the bottle is uncorked a la glace, removed residue of yeast fermentation and the liqueur d'expédition is added and finally the champagne cork is sealed with a mushroom, and prepared for sale.