Murgo BRUT
The great acidity, the low concentration in color and many other elements that come from the terroir, make these grapes very suitable for the production of sparkling wines made with the Classic Method. We obtain a wine with great personality and structure that boasts the distinction of being the first sparkling wine obtained from Nerello Mascalese grapes.
Mediterranean fish sashimi, oysters.
| Weight | 1.75 kg |
|---|---|
|
Qualification |
Spumante VSQ Metodo Classico |
|
Grapes |
Nerello Mascalese 100 % |
|
Soil |
Sands of volcanic origin |
|
Altitude |
500m. s.l.m. |
|
Average yield |
50-60 hl/ha |
|
Training |
In espalier |
|
Strains |
4.500 plants/ha |
|
Alcoholic degree |
12,5% Vol. |
|
Fixed acidity |
6-7 gr/l |
|
Residual sugars |
<4 gr/l |
| Harvest |
Manual with plastic crates carried out before complete ripening |
| Pressing |
Very delicate pressing with pneumatic presses |
|
Decanting |
Cooling of the must and decanting in insulated tanks |
|
Fermentation |
In stainless steel tanks at a controlled temperature (14 °) for about 20 days |
|
Aging |
In stainless steel tanks for 7-8 months |
|
Bottle-aging |
On the lees for a variable period between 5 and 6 years |
| Remouage | Con pupitres |
|
Disgorging |
The freezing of the neck, the degorging and the dosage are carried out with semi-automatic machines |
|
Potential |
>5 years from disgorging |
|
First production |
Harvest 1999 |
|
Annual production |
4\500 bottles 0.75 l and 300 Magnum |
| Color |
Straw yellow |
| Perlage |
Very fine, continuous and persistent |
| Bouquet |
Floral (chamomile, broom), delicate sensations of hazelnut and bread crust |
|
Taste |
Floral (Etna apple and medlar), spicy (mint and balsamic herbs), mineral, fine, complex and persistent |
|
Pairings |
Mediterranean fish sashimi, oysters |
|
Bottle formats |
Classica – 0.75l, Magnum – 1.5l |
| Vintage | 2011, 2013, 2010 |
E-SHOP
Nero Buono Brut
Murgo Extra Brut Rosè
Murgo Brut Rosè
