Hofstatter
Trento Michei Extra Brut
| Denomination | DOC Trento Spumante Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | In the following spring, the wine is then bottled together with selected yeasts and sugar for the second fermentation. After this phase, it rests in the bottle on the fine lees for up to 48 months. |
Description
With the acquisition of Maso Michei, the estate located at the end of the Ronchi Valley above the town of Ala, Martin Foradori Hofstätter returned to Trentino, to the place of origin of his ancestors. Maso Michei is located at high altitude, in a pleasant Alpine landscape that expresses all the power of the peaks that frame it.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1907
- Oenologist: Martin Foradori Hofstätter
- Bottles produced: 800.000
- Hectares: 50
We uphold the highest standards every single day. In the vineyard, this means nurturing our vines through gentle pruning and the use of cover crops to enhance their strength. In the wine cellar, innovation meets tradition, as we age our wines in both classic wooden barrels and modern concrete vats. Cutting-edge cellar technology also plays an essential role in ensuring the quality of our wines. Read more
| Name | J. Hofstatter Trento Michei Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Trento DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Hofstatter |
| Climate | Altitude: 850 m. a.s.l. |
| Wine making | The grapes are harvested by hand between the end of August and the first week of September. The must, obtained by soft pressing in pneumatic presses, is decanted to separate the cloudy parts from the clear must, and then fermented at a controlled temperature. |
| Aging | In the following spring, the wine is then bottled together with selected yeasts and sugar for the second fermentation. After this phase, it rests in the bottle on the fine lees for up to 48 months. |
| Residual sugar | 3.2 gr/L |
| Allergens | Contains sulphites |