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Santa Tresa Spumante Brut Il Grillo Bio

Santa Tresa Spumante Brut Il Grillo Bio

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0,75 l  -  12.50% by vol.
Santa Tresa
Straw yellow.
Fragrant olfactory impact of bread crust and yeast, followed by citrus sensations, peach and plum, white flowers and fresh mardolrine.
Mineral traces in closing. Fresh and agile taste, with pleasant savouriness to support a floral finish.
More info
Price € 10.98
Save € 3.18 (29%)
€ 7.80
Price With VAT
Last 2 bottles
(more on the way)
Order within 23 hrs and 32 mins to receive it Friday, 17 July 2020 in United Kingdom.
Serving temperature:
06 - 08°C.
03 - 05 years
Food matching:
Name Santa Tresa Spumante Brut Il Grillo Bio
Wine type White organic sparkling charmat method brut
Classification VSQ
Format 0,75 l Standard
Region Sicily
Grapes 100% Grillo
Location Vittoria (RG)
Harvest At the end of August when the grapes are picked by hand once they have reached the optimum level of maturity with the perfect acidity and suger level for the production of fresh, fruity spumante.
Vinification After destemming, the grapes are transferred to a pneumatic press, where they are very softly pressed in order to preserve the delicate characteristics of the Grilllo grape. The must is then chille and the solid particles are left to decant to the bottom of the tank naturally. The primary fermentation is carried out at a temperature of 18 °C for 8-10 days. The wine is then put into a different stainless steel tank for the secondary fermentation. THe special yeast strains added work very slowly, at a temperature of 14 °C, creating a delicate perlage and retaining freshness.
Alcohol 12.50% by volume
Matching Excellent aperitif, also perfect with tempura seafood or vegetables, fish and mild flavoured cheeses.
On sale Price Santa Tresa Spumante Brut Il Grillo Bio € 7.80  With VAT

Santa Tresa

We want to tell you, with and through wine, the incredible encounter of Sicilian cultures. We produce authentically Sicilian and strictly organic wines. We want to accompany you to discover places, products, cultures and techniques. Through our work ...
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Luca Maroni
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