Q Metodo Classico Brut Nature

描述

Classic method sparkling wine without dosage from Sardinia, produced by Quartomoro. 100% Vermentino. 0.75L bottle. A classic method that expresses the Mediterranean soul of Sardinia, with the freshness of Vermentino enhanced by a long aging on the lees. Soft pressing, static decantation, fermentation in stainless steel with native yeasts at 18-20°C. Secondary fermentation for secondary fermentation and maturation for at least eighteen months before disgorgement. Mediterranean aromas reminiscent of the Mediterranean scrub on the nose, with hints of ripe fruit and spicy notes, accompanied by hints of flint. Deep yellow in the glass.

詳細資訊

香水

Mediterranean aromas on the nose.

顏色

Loaded yellow.

味道

Mediterranean aromas perceived on the nose. 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, 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 indigenous yeasts at 18-20 °C.
陈酿	Re-fermentation: for frothing and resting for at least eighteen months before disgorging.