Pojer e Sandri
Pojer e Sandri Cuvee 19-20 Extra Brut Metodo Classico
Regular price
£37.00
Immediate availability
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 65% Chardonnay, 35% Pinot Nero |
| Aging | Bottle re-fermentation is carried out in spring using base wines from two different vintages and two different varieties, disgorgement is carried out after no less than 36 months on the lees. |
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Shellfish
Cheese
White fish
Producer
Pojer e Sandri
From this winery
- Start up year: 1975
- Oenologist: Mario Pojer
- Bottles produced: 250.000
- Hectares: 33
Faedo, 1975. Two young people, two hectares, few resources, a few ideas, a lot of courage and a dream: to produce high-quality natural wine from the vineyards on the Faedo hill, between the Adige Valley and the Cembra Valley, which many say had little vocation for growing vines.
Faedo 1998: We are already starting to show our thirst for innovation: we are among the first at a national level to market Chardonnay, which until then was practically unknown.
Faedo 2002: We patent the reduction and press vinification with nitrogen recovery, which drastically reduces the use of sulphites. We then begin to wash the grapes through the grape jacuzzi.
The arrival of Marianna, Matteo, Fiamma, Elisa and Federico has brought further life and energy to this dream in which passion and innovation are the keystone.
Faedo 2013: The Zero Infinito project is born: Zero chemical treatments in the countryside, Zero sulphur dioxide, Zero commercial yeasts, Zero clarifying agents, Zero filtrations, Zero antioxidants. Read more
Faedo 1998: We are already starting to show our thirst for innovation: we are among the first at a national level to market Chardonnay, which until then was practically unknown.
Faedo 2002: We patent the reduction and press vinification with nitrogen recovery, which drastically reduces the use of sulphites. We then begin to wash the grapes through the grape jacuzzi.
The arrival of Marianna, Matteo, Fiamma, Elisa and Federico has brought further life and energy to this dream in which passion and innovation are the keystone.
Faedo 2013: The Zero Infinito project is born: Zero chemical treatments in the countryside, Zero sulphur dioxide, Zero commercial yeasts, Zero clarifying agents, Zero filtrations, Zero antioxidants. Read more
| Name | Pojer e Sandri Cuvee 19-20 Extra Brut Metodo Classico |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 65% Chardonnay, 35% Pinot Nero |
| Country | Italy |
| Region | Veneto |
| Vendor | Pojer e Sandri |
| Origin | Faedo in Pianezza |
| Climate | Altitude: 500 m. a.s.l. Exposure: South-West; Palai: 700 m. a.s.l. Exposure: South; Valbona (side valley of Val di Cembra): 450 m. a.s.l. |
| Soil composition | Faedo lies between the Permian formation of the porphyritic platform (volcanic rock) and the Werfenian deposits of sandstone, siltstone, marlstone, limestone and dolomite. The soil varies in depth from 30 to 100 cm, is of a silty-calcareous type and rests on a marly conglomerate. Valbona, on the other hand, was shaped in ancient times by the retreat of glaciers and later by the work of the Scorzai stream. Excavations in the porphyritic rock (volcanic origin) created dark brown sandy soils rich in skeleton (rounded pebbles). |
| Cultivation system | ‘Open Trentino bower’ |
| Plants per hectare | 6000 - 6200 |
| Wine making | Fermentation and ageing in small oak barrels in contact with its own yeast with the effect of the ‘hourglass’ weekly the wine must be stirred. |
| Aging | Bottle re-fermentation is carried out in spring using base wines from two different vintages and two different varieties, disgorgement is carried out after no less than 36 months on the lees. |
| Allergens | Contains sulphites |