MURGO WINE

Murgo Extra 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 class, personality and good structure.

The long aging on the lees creates a very fine perlage, fullness, complexity that is integrated in a perfect balance between acidity and softness and for this reason no dosage is carried out. It also creates a remarkable complexity in balance between freshness and evolution.

Pairsing

Mediterranean fish sashimi, oysters

Data Sheet

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