Haderburg
Metodo Classico Pas Dosé Millesimato 2020
| Denomination | DOC Alto Adige Spumante |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 85% Chardonnay, 15% Pinot Nero |
| Aging | After bottling (the spring following the harvest) second fermentation in the bottle, min. 36 months maturation on the lees, traditional remuage on pupitres, degorgement and maturation period before release for sale. |
Description
Classic Method sparkling wine without dosage from Trentino-Alto Adige, 12.5% ABV, produced by Haderburg. Blend: 85% Chardonnay, 15% Pinot Noir. 1.5L magnum, 2020 vintage. A Classic Method that expresses the elegance and minerality of the terroir through a fine, persistent perlage and a minimum of 36 months of aging on the lees. Intense and persistent, with a distinct yeasty note, it pays homage to the Italian sparkling wine tradition. The wine is dry, with fine structure and marked vivacity, and harmonious.
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 Dose Magnum 2020 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Alto Adige DOC |
| Vintage | 2020 |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 85% Chardonnay, 15% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Haderburg |
| Origin | Hausmannhof in Pochi/Salorno |
| Climate | Altitude: 350 - 550 m a.s.l. Exposure: West. |
| Soil composition | Calcareous, clayey. |
| Cultivation system | Modified bower. |
| Plants per hectare | 4000 |
| Yield per hectare | 60 hl/Ha |
| Harvest | Beginning of September |
| Fermentation temperature | 21 °C |
| Wine making | Selected grapes, fermented and matured in steel (70%) and oak barrels (30%) for 15 days. Streaming of cold water along the walls of the vats (steel). Malolactic fermentation: not carried out. |
| Aging | After bottling (the spring following the harvest) second fermentation in the bottle, min. 36 months maturation on the lees, traditional remuage on pupitres, degorgement and maturation period before release for sale. |
| Total acidity | 5.0 gr/L |
| Residual sugar | 3.1 gr/L |
| Allergens | Contains sulphites |