Cruasè Oltrepo’ Pavese Metodo Classico DOCG - Bertè & Cordini

VARIETY Pinot Noir 100%. SOIL Mixed composition tending towards calcareous-clayey. CULTIVATION Vineyards trained according to the espalier and Guyot system. 4500 plants per hectare located at 150 – 300 m above sea level. PRODUCTION AND YIELD OF GRAPES / MUST 100 quintals/hectare and 60 hl/hectare. VINIFICATION A part of the rosé flower must (about 90-95%) is obtained through the soft and progressive pressing of the grapes once and the remaining part (5-10%) is subjected to a short cold maceration for a few hours (8 hours at 8°C). Fermentation with the addition of selected yeasts at 17-19°C takes place in stainless steel tanks. MATURA TION the "tirage" or the second fermentation takes place in the bottle followed by at least 24 months of rest on the lees. After disgorgement, the sparkling wine rests for 3 months in the bottle before being put up for sale. BOTTLING TECHNICAL DATA alcohol 12.5% vol. residual sugars <4 g/l total acidity 7 g/l dry extract 20 g/l pH 3.2 pressure 6 bar. SUGAR GRADE Extra Brut. ALCOHOL CONTENT 12.5% vol. SERVING TEMPERATURE 8° C.