SOAVE DOC SPUMANTE BRUT - MONTE TONDO

DENOMINATION: SOAVE SPUMANTE BRUT ALCOHOLIC STRENGTH: 12% VOL. PRODUCTION AREA: VINEYARDS IN THE SOAVE DOC AREA TYPE OF GRAPE: 100% GARGANEGA HARVEST: THE HARVEST IS CARRIED OUT WITHIN THE FIRST HALF OF SEPTEMBER TO OBTAIN SUSTAINED NATURAL ACIDITY. THE BUNCHES ARE PICKED BY HAND TO AVOID BREAKING THAT WOULD CAUSE OXIDATION OF THE MUST AND THUS LOWER QUALITY OF THE WINE. VINIFICATION TECHNIQUE: THE GRAPES ARE CRUSHED-DESTEMBLED AND IMMEDIATELY SOFT PRESSED TO NOT EXTRACT UNPLEASANT SUBSTANCES (POLYPHENOLS). FERMENTATION TAKES PLACE AT 16 ° C AT A CONTROLLED TEMPERATURE AND LASTS ABOUT 15 DAYS. THEN THE WINE REMAINS AGING FOR 2-3 MONTHS, TO THEN BE TRANSFERED IN AN AUTOCLAVE WHERE THE REFERMENTATION BY THE YEASTS TAKES PLACE, ACCORDING TO THE CHARMAT METHOD. ORGANOLEPTIC: BRILLIANT STRAW YELLOW COLOR, WITH LIGHT VERDOLINI REFLECTIONS, ON THE NOSE IT IS FINE, ELEGANT WITH SMELLY SCENT OF YEASTS AND WHITE FLOWERS, WHILE ON THE PALATE IT IS BALANCED AND FRESH. GASTRONOMIC COMBINATIONS: SPARKLING WINE EXCELLENT AS APERITIF AND ALL MEAL WITH FISH. TASTING TEMPERATURE: 6-7 ° C PRODUCTION AREA: SOAVE DOC AREA GRAPE VARIETY: 100% GARGANEGA PRODUCTION FOR HECTARE: ABOUT 12000 KG GRAPE HARVEST: FIRST 10 DAYS OF SEPTEMBER VINIFICATION: HARVEST BY MILD OF SEPTEMBER BECAUSE THE GRAPES WHICH ARE CAREFULLY SELECTED FOR THEIR NATURAL ACIDITY AND HAND-PICKED FOR BEST RESULTS. FERMENTATION WITHOUT THE SKINS WITH SOFT PRESSING AT 16 ° C FOR 15 DAYS. STORED IN STAINLESS STEEL TANKS FOR 90 DAYS FOLLOWING THE CHARMAT METHOD TO OBTAIN A SPARKLING WINE. ORGANOLEPTIC: BRIGHT STRAW-YELLOW WITH LIGHT GREEN HUES A FINE BOUQUET WITH A LIGHT YEAST AROMA A FRESH AND HARMONIOUS STRUCTURE WITH A DRY FINISH. FOOD MATCHES: IDEAL AS AN APERITIF AND WITH FISH COURSES. TEMPERATURE: IT IS NEEDED CHILLED AT 6 ° -7 ° C