Metodo Classico Brut - Valentino Butussi

VINIFICATION: The grapes are harvested at the first light of dawn, to keep the temperature low. The berries are separated from the stem and cooled to a temperature of 12°C. During the pressing, only the first must is collected, avoiding too vigorous pressing which would extract oxidizing components. Stabling lasts 2 days, in the first day the must is kept in motion, to maximize the extraction of aromatic precursors, on the second day, it is left to decant for static clarification. The juice thus obtained is decanted and fermented at a controlled temperature. The Pinot Noir vinified in white, is placed to ferment in traditional oak barrels, and will be reintroduced into the original wine after the refinement. PRINCE DI SPUMA: Bottling usually takes place during the week following Easter, following the lunar calendar. AGING IN THE BOTTLE: 120 months on the lees, in bottles stored at 14° in our aging cellars away from light and noise, so that no external factor disturbs the rest of the bottles. REMUAGE: On wooden pupitres on a daily basis and manually for 30 days. DISGORGING: Volley in small quantities throughout the year. CHARACTERISTICS OF THE WINE: Ideal to accompany salmon, shellfish, fish dishes, soups, risottos and delicate meats. From the aperitif to the whole meal, excellent with fine dry pastries. Store the bottle flat away from light in a cool, dry place. SERVICE TEMPERATURE: 6 – 8° C VINEYARD: Pinot Noir 55% Chardonnay 20% Ribolla Gialla 25% YEAR OF PLANTING: 1965-1990 VINES/HECTARE: 3500-4400 YIELD PER HECTARE: 55 - 60 HL / ha TRAINING SYSTEM : Cappuccina ANALYTICAL DATA TOTAL ACIDITY: g/l 6.2 SUGAR: g/l 1.8 TOTAL ALCOHOL: Vol 12.30 DRY EXTRACT: g/l 21.30 pH: 3.19 Classic Method Valentino Butussi BRUT