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Haderburg

Haderburg Metodo Classico Brut

White classic method sparkling wine brut

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Regular price €26,00
Regular price €26,00 €29,00
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Denomination Alto Adige DOC
Size 0,75 l
Alcohol content 12.0% by volume
Area Trentino Alto Adige (Italy)
Grape varieties 85% Chardonnay, 15% Pinot Nero
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Description

Haderburg Brut shows a pale yellow colour, very minute and continuous perlage, and has an elegant bouquet, intense with hints of tropical fruit and floral notes. The flavour is harmonious and lively at the same time it is a wine to be enjoyed in every circumstance.

Perlage

Perlage

Fine and persistent.

Perfume

Perfume

Elegant, intense scents of exotic fruit and floral notes.

Color

Color

Straw yellow.

Taste

Taste

Harmonious, fine vein and marked liveliness

Serve at:

06 - 08 °C.

Longevity:

05 - 10 years

Charmat Method Sparkling Wines

Producer
Haderburg
From this winery
  • Start up year: 1977
  • Bottles produced: 100.000
  • Hectares: 13
In the mid-1970s, Harderburg dared to convert from a grape and apple farm to a winery dedicated to wine production. The enthusiasm for the excellent quality of the wines and sparkling wines produced in-house now characterises the work between the rows and the barrels in the company's cellar.

Strengthened by the purchase of several vineyards in excellent locations in recent years, Harderburg has also recently expanded the range of products on offer. For example, the grapes for the Cuvée Erah, made from a blend of Merlot and Cabernet Sauvignon, grow in Tramin, Kurtasch and the Salurn valley. At the same time, the Gewürztraminer comes from Tramin, specifically from the village of Rungg. All these villages are located in South Tyrol.
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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 Approx 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