||White sparkling charmat method brut
||After a soft crushing, the grapes rest at low temperature for a short time enabling the solution of the must aromas and thus obtaining the typical “onionskin” rosé colour. The basic must for sparkling wine ferments in pressure tank with selected yeasts. Fermentation lasts 60-80 days; after bottle fermentation the sparkling wine remains on the yeasts for some other time, to enhance its organoleptic characteristics. The stabilization of tartaric acid occurs later, refrigerating the must at low temperature. Next step is the isobaric bottling of the wine. Fermentation in stainless steel tanks (autoclaves)
||Excellent with shell fish, raw fish and also spicy fish soups. It goes well with pizza and Italian special salami: Culatello and Mortadella. It is a food-versatile wine to enjoy in any occasion and contest.
||Price Codice Citra Spumante Pecorino Brut Rino € 7.70