Haderburg
Metodo Classico Brut
| Denomination | DOC Alto Adige Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 85% Chardonnay, 15% Pinot Nero |
Description
A Brut Classic Method sparkling wine produced by Haderburg in Trentino-Alto Adige, with 12% ABV. Blend of 85% Chardonnay and 15% Pinot Noir. 0.75L bottle. The grapes are selected, fermented, and aged in steel barrels, with a second fermentation in the bottle for at least 24 months on the lees. Fine, continuous perlage. An elegant and intense bouquet, with hints of exotic fruit and floral notes. Harmonious flavor, with fine structure and marked vivacity. A wine to be enjoyed at any time, ideal with pasta, fish, shellfish, and cheeses.
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 Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Alto Adige DOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 85% Chardonnay, 15% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Haderburg |
| Origin | Village of Hausmannhof, Town of Salurn (Bolzano/Bozen). |
| Climate | Altitude: 350 - 550 m. a.s.l. Exposure: West. |
| Soil composition | Clayey, limestone. |
| Cultivation system | Modified trellised "Pergola". |
| Plants per hectare | 3,300/5,500 vines per hectare. |
| Yield per hectare | 6,000 kg/hectare. |
| Harvest | Early September. |
| Fermentation temperature | About 21 degrees. |
| Fermentation | About 15 days. |
| Wine making | After bottling, which takes place the spring following the harvest, the second fermentation in the bottle is carried out for a minimum of 24 months of maturation on the lees. It then follows traditional remuage on racks, disgorgement and a period of refinement before being marketed. |
| Total acidity | 5.9 gr/L |
| Residual sugar | 5.2 gr/L |
| Allergens | Contains sulphites |