Description
Brut classic method sparkling wine from Veneto, 12.5% ABV, produced by Zenato. 100% Trebbiano. 0.75 L bottle, 2021 vintage. A Lugana Metodo Classico that expresses the excellence of the Garda region, with a family history that has promoted local varieties for over 60 years. The must obtained from pressing the whole grapes ferments with the yeasts present on the grapes themselves at a controlled temperature of 16°C in stainless steel tanks until the second fermentation. The wine rests for 24 months, where it evolves and matures thanks to yeast lysis, releasing aromas resulting from cell rupture. Intense white floral aromas and enveloping with notes of pear and apple and nuances of peach and citrus. A fine, elegant and persistent perlage. Pale straw yellow with golden reflections. Balanced and enveloping on the palate, characterized by a silky acidity that lends freshness.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1960
- Oenologist: Alberto Zenato
- Bottles produced: 2.000.000
- Hectares: 95
1960 – San Benedetto di Lugana. It’s here that the heart of Sergio Zenato started to beat. His story is made of passion and hard work; a deep connection to his land and his people; entrepreneurial ability and openness to innovation and new vinification techniques and investment in native grape varieties.
A story that stretches from the banks of Lake Garda to the hills of nearby Valpolicella where the estate’s reds are born from sunny vineyards of Corvina and Rondinella in Costalunga in Sant’Ambrogio commune. Read more
| Name | Zenato Lugana Metodo Classico Brut 2021 |
|---|---|
| Type | White green classic method sparkling wine brut |
| Denomination | Lugana DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Trebbiano |
| Country | Italy |
| Region | Veneto |
| Vendor | Zenato |
| Origin | Peschiera del Garda (VR) |
| Climate | Altitude: 70-80 m. a.s.l. |
| Soil composition | Cretaceous-clayey. |
| Cultivation system | Guyot |
| Plants per hectare | 3700-4000 |
| Yield per hectare | 120 q. |
| Harvest | First ten days of September. Manual harvesting. |
| Wine making | The must resulting from pressing the whole grapes ferments thanks to the yeasts present on the grapes themselves at a controlled temperature of 16°C, in steel containers, until frothing. |
| Aging | The wine rests for 24 months where it evolves and matures thanks to yeast lysis, with the release of aromas resulting from cellular breakdown. The bottles are then placed on pupitres and clarified by remuage, after which the deposit is removed by disgorgement. |
| Allergens | Contains sulphites |

