Quartomoro Q Metodo Classico Brut Nature

描述

It was born in 2009, when we 'played' at making sparkling wine, driven by curiosity, to see, feel, taste a traditional Sardinian grape with bubbles. The game of refermentation in the bottle is so fun and rewarding that we decide to continue. Among the various positive and negative experiences, we are won over by the manual dexterity of disgorging, while the hard work and difficulties are repaid by a drink that, after a hibernation of at least twenty-four months, is for us emotion and well-being.

詳細資訊

香水

Mediterranean aromas on the nose.

顏色

Bright yellow.

味道

The Mediterranean aromas perceived on the nose are perceived on the palate. In addition, aromas of ripe fruit and spicy notes are perceived, accompanied by hints of flint.

服務於：

06 - 08 °C.

長壽：

05 - 10 years

製造商

製造商

Quartomoro

來自這個酒莊

• 創業年份: 2010
• 釀酒師: Piero Cella
• 生產的瓶子: 65.000
• 公頃: 12

Quartomoro di Sardegna embodies an intertwining of grapes, experiences and cultures exactly like its birthplace: Arborea, a living sinergy between being sardinian and continental influences. Our mission is to produce wines that best represent one of the most interesting territories in terms of biodiversity: Sardinia. We respect what nature has given us and protect it with minimal intervention in the vineyard and in the cellar with the winemaking.

Our emotional bond with the wines and the territory and our memories of long walks through vineyards together with great wine-tasting experiences has led us finally to realise our dream: Quartomoro di Sardegna. It was a real challenge for us, but we are really proud to have created this evolving winery. 閱讀更多

Sardinia

技術規格表

名称	Quartomoro Q Metodo Classico Brut Nature
类型	White classic method sparkling wine pas dosé
葡萄酒名称	VSQ
容量	0,75 l
酒精度	12.5% 按體積
葡萄品种	100% Vermentino
国家	Italy
产地	Sardinia
供应商	Quartomoro
产地	Alto Campidano
土壤成分	Clayey, sandy mixture, with much skeleton, from oxyhydrogen decay.
栽培系统	Espalier (Guyot pruning).
每公顷产量	80 q.
收获	Manual in boxes.
酿酒工艺	Soft pressing, static decantation, tapping, fermentation in steel with native yeasts at 18-20 °C.
陈酿	Re-fermentation: for taking foam and resting for at least eighteen months before disgorging.