Haderburg
Metodo Classico Pas Dosé Millesimato 2019
Other years:
2021| Denomination | DOC Alto Adige Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 85% Chardonnay, 15% Pinot Nero |
| Aging | After bottling, which takes place the spring following the harvest, the second fermentation in the bottle is carried out for a minimum of 36 months of maturation on the lees. It then follows traditional remuage on racks, disgorgement and a period of refinement before being marketed. |
| Other years | 2021 |
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1976
- Bottles produced: 100.000
- Hectares: 12
In the mid-1970s, we made the daring transformation from being a fruit-growing farm concerned only with the production and sale of grapes and apples to a winery which processes its own grapes. Since that turning point, our enthusiasm for good wines and champagnes has set the tone for the work in the vineyards and in the wine cellar. Read more
| Name | Haderburg Metodo Classico Pas Dosé Millesimato 2019 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Alto Adige DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 85% Chardonnay, 15% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Haderburg |
| Origin | Village of Hausmannhof, Town of Salurn (Bolzano/Bozen). |
| Climate | Altitude: 350 - 550 m. a.s.l. Exposure: West. |
| Soil composition | Clayey, limestone. |
| Cultivation system | Trellised modified "Pergola". |
| Plants per hectare | 4,000. |
| Yield per hectare | 6,000g/hectare. |
| Harvest | Early September. |
| Fermentation temperature | 21 °C |
| Wine making | The selected grapes are fermented and matured in steel (70%) and oak barrels (30%) for 15 days. Cold water is streamed along the walls of the stainless steel vats. Malolactic fermentation is not carried out. |
| Aging | After bottling, which takes place the spring following the harvest, the second fermentation in the bottle is carried out for a minimum of 36 months of maturation on the lees. It then follows traditional remuage on racks, disgorgement and a period of refinement before being marketed. |
| Total acidity | 5.0 gr/L |
| Residual sugar | 3.1 gr/L |
| Allergens | Contains sulphites |