Z Frizzante sui Lieviti

Description

Frizzante sui Lieviti, a sparkling white wine produced by Quartomoro in Sardinia. 0.75L bottle. A wine that embodies the soul of Sardinia, with a production method that enhances naturalness and authenticity. Blend of Malvasia and Vermentino. On the nose, it offers aromas of white and yellow flowers with citrus and spicy notes. On the palate, it is fresh and acidic with unruly yet enveloping bubbles. Quartomoro di Sardegna is a blend of lives, experiences, and cultures.

Details

Perlage

Dense.

Perfume

Aromas from white and yellow flowers with citrus and spicy notes.

Color

Straw yellow.

Taste

Fresh and acidic with enveloping bubbles.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Producer

Producer

Quartomoro

From this winery

• Start up year: 2010
• Oenologist: Piero Cella
• Bottles produced: 65.000
• Hectares: 12

Quartomoro di Sardegna embodies an intertwining of grapes, experiences and cultures exactly like its birthplace: Arborea, a living sinergy between being sardinian and continental influences. Our mission is to produce wines that best represent one of the most interesting territories in terms of biodiversity: Sardinia. We respect what nature has given us and protect it with minimal intervention in the vineyard and in the cellar with the winemaking.

Our emotional bond with the wines and the territory and our memories of long walks through vineyards together with great wine-tasting experiences has led us finally to realise our dream: Quartomoro di Sardegna. It was a real challenge for us, but we are really proud to have created this evolving winery. Read more

Sardinia

Technical Sheet

Name	Quartomoro Z Frizzante sui Lieviti
Type	White green bubbly
Denomination	VSQ
Size	0,75 l
Alcohol content	12.0% by volume
Grape varieties	Malvasia, Vermentino
Country	Italy
Region	Sardinia
Vendor	Quartomoro
Origin	Arborea (Oristano).
Soil composition	Mixed clayey, sandy, with a lot of skeleton, from oxidian decay.
Cultivation system	Espalier and Guyot.
Yield per hectare	8,000 kg/hectare.
Harvest	By hand with crates.
Fermentation temperature	18-20 °C
Wine making	Soft pressing, static decantation, tapping, and fermentation in steel with selected yeasts at 18-20°C. The second fermentation takes place in September of the following year. The wine is re-fermented with 5% white must and left to rest for at least six months.
Aging	At least six months in steel.
Allergens	Contains sulphites