Haderburg
Metodo Classico Pas Dose Millesimato 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 (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
Haderburg's 2021 vintage classic method pas dosé sparkling white wine from Alto Adige, 12.5% ABV, composed of 85% Chardonnay and 15% Pinot Noir. Aged for at least 36 months on the lees after the second fermentation in the bottle. Fine and continuous perlage. Intense and persistent with a distinct hint of yeast. Clear and brilliant straw yellow color. Dry, finely structured and markedly lively, harmonious. Ideal with fish and vegetable-based first courses, roasted and grilled fish, as well as red and white meats.
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 Millesimato 2021 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | Alto Adige DOC |
| Vintage | 2021 |
| 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 | 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 |