Murgo
Brut Metodo Classico Nerello Mascalese 2023
| Denomination | IGT Terre Siciliane |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | In stainless steel tanks for 7-8 months; bottle ageing on the lees for a period ranging from 2.5 to 3 years; post-dosage resting for at least one month after disgorgement. |
- Origin: Eastern slope of Etna on volcanic sandy soils at an altitude of 500-600 metres
- Grape variety and style: Brut sparkling Blanc de Noirs made exclusively from Nerello Mascalese
- Production method: Traditional Method with ageing on the lees for at least 24 months
- Aromatic profile: Notes of white flowers, hazelnut, bread crust and light spices
- Serving and pairings: Temperature 6-10 °C; recommended with oysters, sashimi and medium-aged cheeses
Description
What kind of wine it is
Murgo Brut Metodo Classico Nerello Mascalese is a Blanc de Noirs sparkling wine from the Terre Siciliane area, an authentic expression of Nerello Mascalese grapes. Crafted using the Traditional Method, this wine offers a fresh and structured profile, balanced by vibrant acidity. On the palate, it stands out for its fine and persistent perlage, which enhances delicate floral notes, hints of bread crust and a pronounced savouriness. The meticulous production results in a harmonious, deep sip with a pleasantly dry finish.
Where it comes from
The vineyards are located on the eastern slopes of Mount Etna, rooted in a unique terroir. The rows of vines are situated between five hundred and six hundred metres above sea level, benefiting from a significant temperature range essential for preserving aromatic freshness. The vines sink their roots into draining volcanic sands, which give the wine its deep mineral character and elegant savouriness. In this high-altitude environment, Murgo carefully selects the grape bunches to create a sparkling wine with a strong identity, renowned for being the first sparkling version of this grape variety.
How it is produced
The grapes are hand-harvested before full ripeness to preserve their natural acidity. After a gentle pressing, the must is cold-settled and ferments in stainless steel tanks at a controlled temperature. The base wine rests for several months before the secondary fermentation in the bottle. This is followed by a long ageing on the lees for at least twenty-four months, a fundamental process of the Traditional Method that enhances the structure and refines the aromatic profile. The meticulous remuage on pupitres prepares the sparkling wine for disgorgement, while a precise dosage ensures maximum harmony on the palate.
History and Curiosities
Since 1860, Murgo has been cultivating grapes on the eastern slopes of Mount Etna for this elegant Metodo Classico sparkling wine. Created in 1989, it holds the distinction of being the first sparkling wine produced exclusively from Nerello Mascalese grapes. The meticulous technical care of oenologist Vito Giovinco, which includes the traditional remuage on pupitres and a careful period of rest after disgorgement, results in a fine and persistent perlage. An authentic expression of the Sicilian volcanic terroir, capable of turning every toast into a moment of pure and vibrant refinement.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1860
- Oenologist: Vito Giovinco
- Bottles produced: 350.000
- Hectares: 60
Currently the vineyards have an extension of 60 hectares, distributed in the three different estates of San Michele (CT), Gelso Bianco (CT) and La Francescana (RM) and are mostly dedicated to the production of VSQ, Etna Doc and IGT wines. From some grape varieties of French origin, we also get interesting creative wines. The total production of our cellar amounts to 350,000 bottles.
Another 60 hectares are dedicated to the cultivation of olive and citrus trees, from which we obtain our Extra Virgin Olive Oils, Murgo jams and other local quality products. Read more
| Name | Murgo Metodo Classico Nerello Mascalese Brut 2023 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Terre Siciliane IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Murgo |
| Story | History and Curiosities Since 1860, Murgo has been cultivating grapes on the eastern slopes of Mount Etna for this elegant Metodo Classico sparkling wine. Created in 1989, it holds the distinction of being the first sparkling wine produced exclusively from Nerello Mascalese grapes. The meticulous technical care of oenologist Vito Giovinco, which includes the traditional remuage on pupitres and a careful period of rest after disgorgement, results in a fine and persistent perlage. An authentic expression of the Sicilian volcanic terroir, capable of turning every toast into a moment of pure and vibrant refinement. |
| Origin | Santa Venerina (CT) |
| Climate | High daily temperature variation |
| Soil composition | Sands of volcanic origin |
| Cultivation system | Espalier |
| Plants per hectare | 4500 |
| Yield per hectare | 50-60 hl/ha |
| Fermentation temperature | 14 °C |
| Fermentation | Approximately 20 days |
| Production technique | Classic Method (traditional method) |
| Wine making | Very gentle pressing with pneumatic presses; cooling of the must and settling in insulated tanks (static settling at 5-8 °C); fermentation in stainless steel tanks at controlled temperature (14 6 °C) for about 20 days with selected yeasts; maturation of the base wine in stainless steel for 7-8 months; secondary fermentation in bottle (prise de mousse) at the end of spring for about 2 months at 14 6 °C; ageing on the lees for a minimum of 24 months; riddling on pupitres with movement of the bottles twice a week for 1.5 months; disgorgement by freezing the neck and dosage with wine from the same batch and a small amount of sugar; post-dosage resting for at least one month before release. |
| Aging | In stainless steel tanks for 7-8 months; bottle ageing on the lees for a period ranging from 2.5 to 3 years; post-dosage resting for at least one month after disgorgement. |
| Year production | 50000 bottles |
| Allergens | Contains sulphites |