SPUMANTE BRUT
“Villa di Montruglio”
CHARACTERISTICS
The Villa di Montruglio Spumante Brut has a rather delicate but intense pink colour. Its refined bouquet is reminiscent of the aromas of fruits and wild berries (currants and raspberry).
VINIFICATION PROCESS
The destemming and crushing processes are followed by soft pressing with a closed-tank pneumatic-press system (‘white vinification’). The must is then transferred to steel tanks, where the flotation technique is applied to ensure its purity. This is followed by racking and alcoholic fermentation with selected yeasts at a controlled temperature of 16°C. For the maturing process, at the appropriate time, re-fermentation of the wine occurs in an autoclave (where the base of selected yeasts has been prepared) that is pressurised and remains at a temperature of around 16°C. This phase lasts about two months. Finally, the filtering process is carried out.
GUSTATORY EVALUATION
Villa di Montruglio Brut Sparkling Wine has a velvety and slightly bitter flavour. Its fine and persistent perlage exalts its lightness and elegance. A very pleasant choice both as an aperitif and with appetizers; it should be served with ice.
DESIGNATION: Spumante Brut
AREA: Municipality of Mossano (VI)
INCLINATION AND POSITIONING: hillside, 50/80 m a.s.l.
EXPOSURE: South-west
TERRAIN: Sedimentary, calcareous
VARIETY: Tai Rosso 100%
AGE OF THE VINEYARD: 24 years old
WINE-GROWING SYSTEM: ‘Doppio-capovolto’ double-arched cane system
YIELD PER HECTARE: 9,000 kg.
ALCOHOL CONTENT: 11.5 % Vol
SUGAR CONTENT: 14.00 g/l
TOTAL ACIDITY: 6.00 g/l
pH 3.20
CHARACTERISTICS
The Villa di Montruglio Spumante Brut has a rather delicate but intense pink colour. Its refined bouquet is reminiscent of the aromas of fruits and wild berries (currants and raspberry).
VINIFICATION PROCESS
The destemming and crushing processes are followed by soft pressing with a closed-tank pneumatic-press system (‘white vinification’). The must is then transferred to steel tanks, where the flotation technique is applied to ensure its purity. This is followed by racking and alcoholic fermentation with selected yeasts at a controlled temperature of 16°C. For the maturing process, at the appropriate time, re-fermentation of the wine occurs in an autoclave (where the base of selected yeasts has been prepared) that is pressurised and remains at a temperature of around 16°C. This phase lasts about two months. Finally, the filtering process is carried out.
GUSTATORY EVALUATION
Villa di Montruglio Brut Sparkling Wine has a velvety and slightly bitter flavour. Its fine and persistent perlage exalts its lightness and elegance. A very pleasant choice both as an aperitif and with appetizers; it should be served with ice.
DESIGNATION: Spumante Brut
AREA: Municipality of Mossano (VI)
INCLINATION AND POSITIONING: hillside, 50/80 m a.s.l.
EXPOSURE: South-west
TERRAIN: Sedimentary, calcareous
VARIETY: Tai Rosso 100%
AGE OF THE VINEYARD: 24 years old
WINE-GROWING SYSTEM: ‘Doppio-capovolto’ double-arched cane system
YIELD PER HECTARE: 9,000 kg.
ALCOHOL CONTENT: 11.5 % Vol
SUGAR CONTENT: 14.00 g/l
TOTAL ACIDITY: 6.00 g/l
pH 3.20
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