Spumante Brut Nature Ancestrale Pecorino 2022 Lunaria Bio - Cantina Orsogna

Training systemTendone or Abruzzese pergola (in the local dialect “la capanne”). Traditional expanded cultivation form of the area characterized by a low density of plants per hectare ( 1.100-1.600 ), which favors the natural harmony of the expansion and vegetative development of the roots, bunches and leaves. In the "huts" the harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.

Terrain type

Deep clay soils with calcareous veins.

Altitude

Vineyards cultivated at 400-500 m slm

Type of agricultural management

Biodynamic with organic and DEMETER certification. Biodynamic cultivation is important for the microbiological life of the vineyard and fundamental in the spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens yeast populations and makes spontaneous fermentation very difficult. The originality and singularity of biodynamic wine is its link to the place and the climatic conditions of the year. Biodynamics restores the place of origin to the wine, defined by the French as "Terroir" (territoriality).

PECORINO SPARKLING WINE

Brut Nature

The ancestral sparkling wine technique is based on fermentation in a tank blocked at a sugar content (cooling of the must at 6°C and 18g/lt of residual sugar) which guarantees the second fermentation after bottling without the addition of sucrose.
The wine referments in the bottle and the maturation of the sparkling wine takes place "sur-lie" or on its lees which give a veiled and opaque appearance, in contrast with the brilliance and luminosity of the bubbles of conventional sparkling wines.

THE SPARKLING WINE OBTAINED WITH THE "ANCESTRAL TECHNIQUE" SHOULD NOT BE CONFUSED WITH THE BRUT NATURE, PAS DOSÉ OR DOSAGE ZERO SPARKLING WINES AS THESE PROVIDE FOR THE ADDITION OF SUCROSE IN REFERMENTATION FOR THE REFERMENTATION.

– REFERMENTED WITH ITS MUST

The refermentation in the bottle and the consequent prize de mousse takes place thanks to the natural residual sugars present in the wine and does not require the addition of sucrose as in the Charmat and Champenois method.
The ancestral technique is difficult to apply in cold areas where the grapes do not reach a ripeness capable of developing the 12.0-12.5% alcohol in refermentation and where sucrose is added for this purpose. It is therefore to be considered a sparkling wine technique for warm areas based on the collection of ripe grapes (which have absorbed a lot of energy from the territory) instead of the immature grapes of the other methods (Charmat and Champenois).

SPARKLING WINE characterized by:

– SPONTANEOUS FERMENTATIONS

The vinification relies on the strength and health of the vineyard to obtain large grapes covered with yeasts which are essential for spontaneous fermentation.

– WITHOUT ADDED SULFITES (less than 10 Mg-Lt)

The biodynamic sparkling wine needs little preservatives, its grapes already have all the elements necessary to stabilize and preserve themselves naturally over time.
Spontaneous fermentation cannot be carried out in the presence of sulphites; adding it on the grapes or in the musts in the cellar means eliminating the many families of indigenous yeasts present on the skins which are the fundamental basis of every biodynamic wine. A highly complex wine needs as many yeasts as possible.

– WITHOUT DISGORGUE WITH BASE

By not carrying out the disgorgement, these wines are cloudy with more accentuated bread crust olfactory hints linked to a greater presence of yeasts. An immortal bubble in continuous evolution, each bottle is unique and day after day it matures and is exalted and expressed. The best way to make this sparkling wine express itself at its best is to keep the bottle upright, in order to allow the solid parts to settle. The sparkling wine with fermentation bottom is the genuine transparency of proposing a sparkling wine that has not had any additions: "only a biodynamic sparkling wine, which according to the regulations does not include any additions, can be drunk unfiltered".

– NATURAL TARTARIC STABILIZATION

Finding small crystals at the bottom of a bottle? They are harmless precipitations of tartrates and mean that the wine has "felt the cold".
In biodynamics, physical (refrigeration) and chemical treatments are not allowed. Winter cold and weather naturally stabilize the wine.
The conventional tartaric stabilization technique, which involves refrigerating the wine at -5/-6°C for 6/7 days, leads to a considerable energy consumption for the sole purpose of avoiding the presence of a few milligrams of harmless tartrate crystals in the wine.

In tasting

Color: pale straw impenetrable to the eye due to its natural turbidity. Fine and persistent perlage.
On the nose: fruity and citrus notes emerge, with a vague memory of yeasts.
In the mouth: decisive freshness and a long and convincing finish with a pleasant sapidity.

Pairings
Elaborated first courses, white meats, fish and shellfish.

Recommended temperature
6-8°C

In service
It really depends on personal taste. You can pour the wine into the glass slowly so as not to cloud it or put the yeasts back into suspension by turning the bottle upside down. However, it is important to use "the bottom" which is the part that gives depth, thickness and distinctiveness to the wine (terroir and grape variety).