Altemasi (Cavit)
Brut Metodo Classico Millesimato 2022
| Denomination | DOC Trento Spumante Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | The second fermentation was carried out in the bottle in the spring following the grape harvest, with at least 30 months being spent on the lees. During degorgementonly a minimum dosage of "liqueur d’expedition" was added. |
Description
Classic method brut sparkling wine, produced by Altemasi (Cavit), a prestigious Trentodoc brand. 2021 vintage, 0.75 l bottle, 12.5% ABV, 100% Chardonnay. A Trento DOC born from a passion for mountain sparkling wines, aged on the lees for at least 15 months. The grapes are hand-picked and vinified in stainless steel at a controlled temperature. The secondary fermentation takes place in the bottle, followed by traditional maturation on the lees. Straw yellow color with greenish hues. Very fine perlage. Fruity aroma with pleasant hints of yeast. Full-bodied, pleasantly fresh, balanced, and very persistent.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
Thanks to not less than 36 months in contact with the lees, this is one of the finest and most elegant sparkling wines in our range. From the award-winning Altemasi GRAAL Reserve to the fruity, delicious Rosé. Read more
| Name | Altemasi Trento Brut 2022 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Trento DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Altemasi (Cavit) |
| Origin | Vineyards highly suited to the production of sparkling wines in Trentino (hills around Trento, Valley of the Lakes and the Brentonicoplateau) |
| Climate | The vineyards are cultivated at an altitude ranging from 450 to 700 m. a.s.l. |
| Cultivation system | Cultivated with the classic Trentino pergola or Guyot method. |
| Yield per hectare | About 70 hl. |
| Harvest | 100% Chardonnay, harvested by hand. |
| Wine making | The grapes were vinified using the method for white wine under temperature control in stainless steel and barriques. |
| Aging | The second fermentation was carried out in the bottle in the spring following the grape harvest, with at least 30 months being spent on the lees. During degorgementonly a minimum dosage of "liqueur d’expedition" was added. |
| Total acidity | 6.6 gr/L |
| Residual sugar | 6.1 gr/L |
| Dry extract | 21.0 gr/L |
| Allergens | Contains sulphites |