Lodi Corazza
Lodi Corazza 1877 Pignoletto Spumante Dosaggio Zero Metodo Classico Millesimato 2018
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Pignoletto |
| Aging | Refermentation in bottle, tirage with addition of selected yeasts, sur lie aging for 24 months before disgorgement and cork closure. |
Description
Dedicated to the founding year, this sparkling wine produced by Traditional method combines terroir, research and passion. A unique wine with intense fragrances and fine and elegant perlage.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
- Start up year: 1997
- Oenologist: Sergio Parmeggiani
- Bottles produced: 50.000
- Hectares: 18
The purpose of wooden barrels is wine micro-oxygenation. In this way, we produce wines that last longer, we preserve colour and fragrance without adding wood aromas and we use only grapes of great structure that can stand the aging process.
Sparkling processes (prise de mousse) occur in stainless steel pressure tanks and last maximum 4/6 months, while wine ageing processes occur directly in bottles. All temperatures in the production area are controlled, both inside vats and aging rooms.
All production steps are carried out at the winery, including the natural fermentation by Charmat method for semi-sparkling wines and bottling, after sterile and under nitrogen blanket microfiltration, in order to always assure healthy products to our customers. Read more
| Name | Lodi Corazza 1877 Pignoletto Spumante Dosaggio Zero Metodo Classico Millesimato 2018 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pignoletto |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Lodi Corazza |
| Origin | Zola Predosa (BO) |
| Climate | Exposure: North/South. |
| Soil composition | Pseudo-clayey, red Mediterranean soil. |
| Plants per hectare | 2800 |
| Yield per hectare | 10 tons. |
| Harvest | 16th October, first harvest, hand-harvesting in 25 kg crates. |
| Wine making | Soft pressing of whole grapes and must separation by press rotation, fermentation at controlled temperature 15 °C, batonnage sur lies performed daily for 2 weeks and weekly for the next 2 months. |
| Aging | Refermentation in bottle, tirage with addition of selected yeasts, sur lie aging for 24 months before disgorgement and cork closure. |
| Dry extract | 25.7 gr/L |
| Year production | 536 bottles |
| Allergens | Contains sulphites |
