Description
Produced with the best Chardonnay grapes from the most suitable high altitude vineyards of the Cembra Valley, the Riserva 1673 is a highly appreciated ambassador of Cesarini Sforza quality. The significant temperature range between day and night and the correct amount of sunshine help to concentrate the typical and sought-after fruity aromas in the grapes.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1974
- Oenologist: Andrea Buccella
- Bottles produced: 1.000.000
Reviving this ancient legacy, in 1974 Lamberto Cesarini Sforza, together with a small group of entrepreneurs, founded the eponymous winerywith the aim of producing high quality sparkling wines that would be able to impose themselves not only among Trentino producers, but also on the national and international scene.
Today, just like in the origins, Cesarini Sforza holds firm to the three pillars on which the best winemaking culture is founded: tradition, innovation and the pursuit of excellence. Cesarini Sforza, under the aegis of Aquila Reale, makes itself the interpreter of the noblest mountain bubbles, refined and versatile sparkling wines capable of proudly telling all the strength of a unique territory, extraordinarily suited to viticulture. Read more
| Name | Cesarini Sforza 1673 Trento Riserva Extra Brut 2018 |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Trento DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cesarini Sforza |
| Origin | Ravina (TN) |
| Climate | Altitude: 550-670 m. a.s.l. Exposure: South, South-East. |
| Soil composition | Sandy, loose, porphyry-rich. |
| Cultivation system | Simple Trentino bower. |
| Plants per hectare | 5000 |
| Harvest | Manual harvesting in the first ten days of September. |
| Wine making | Soft pressing of whole grapes in special marmoniers, static decantation of the must, fermentation at controlled temperature in stainless steel tanks. |
| Aging | On the lees for about 6 months, re-fermentation in the bottle, 60 months on the lees. |
| Allergens | Contains sulphites |

