Murgo Brut

The production technique is inspired by the one used for the Pinot Noir Grapes of Champagne. For this wine we use a particular selection of Nerello Mascalese grapes having a large, tightly packed bunch and which are harvested before their complete maturation to get high juice yield. Our estate discovered the potential of the Nerello Mascalese grapes for the production of sparkling wine at the end of the 1980s and we were the first to produce this type of wine in the territory of Mt Etna. The notable structure of the wine derives from the characteristics of the grapes and the long maturation on the yeasts and is exalted by the mineral quality of the soils where the grapes grow. It is an ideal wine for convivial moments and goes well with entrée, light first courses and seafood.

Weight 1.6 kg
Qualifica

Spumante VSQ Metodo Classico Brut

Vitigni

Nerello Mascalese 100 %

Vigneti

Tenuta San Michele e altri vigneti

Terreni

Sabbie di origine vulcanica

Altitudine

500 m. s.l.m.

Rese medie

50-60 hl/ha

Allevamento

A spalliera

Ceppi

4'500 piante/ha

Grado alcolico

12,5% Vol.

Acidità fissa

6-7 gr/l

Zuccheri Residui

<8 gr/l

Raccolta

Manuale con cassette di plastica effettuata prima della completa maturazione

Decantazione

Raffreddamento del mosto e decantazione in serbatoi coibentati

Pressatura

Molto delicata con presse pneumatiche

Fermentazione

In serbatoi di acciaio inox a temperatura controllata (14°) per circa 20 giorni

Affinamento

In serbatoi in acciaio inox per 7-8 mesi

Affinamento bottiglia

Sui lieviti per un periodo variabile tra 2,5 e 3 anni

Remouage

Con giropalettes

Potenzialità

>5 anni dalla degorgiatura.

Prima produzione

Vendemmia 1989

Produzione annuale

50'000 bottiglie 0,75 l

Colore

Giallo paglierino scarico

Perlage

Fino e continuo

Bouquet

Floreale (fiori bianchi), speziato con delicati sentori di crosta di pane

Sapore

Futtato (mela, nespola) pieno, minerale, fine, di buona persistenza

Abbinamenti

Ostriche, pesce crudo del mediterraneo marinato

Formato Bottiglie

Classica – 0,75l, Magnum – 1,5l

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Description

Description

Gentle pressing of the selected grapes, harvested before they are completely mature, static decantation at 5-8°C, temperature controlled fermentation at 16-18°C with selected yeasts. Maturation in stainless steel vats for 8 months during this time the natural malolactic fermentation takes place. The second fermentation is carried out at the end of spring, after the correct evolution of the base wine. Re-fermentation in the bottle needs 2 months at a controlled temperature of 14°C. The wine matures in the bottle on the yeast for at least 24 months in the underground cellars. Remuage takes place in pupitres, the bottles are turned twice a week for one and a half month. Dégorgement then follows with the addition of the liqueur d’expédition which gives the wine softness and safeguards its quality. At the end, the wine has a rest in the bottle for at least 1 month.

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Riconoscimenti

2016 – Gambero Rosso: 1 Bicchiere/ Annata 2011
2016 – Bibenda: 4 Grappoli / Annata 2011
2016 – Parker: 88 Punti / Annata 2011
2016 – Wine&Spirits: 88 Punti: Miglior rapporto qualità/prezzo/ Annata 2011
2015 – Gambero Rosso: 2 Bicchieri (annata 2010)
2015 – Ian D’Agata: 89/100 (annata 2012)
2015 – Ian D’Agata: 88/100 (annata 2007)
2015 – BIbenda: 4 Grappoli (annata 2010)
2015 – Espresso – Vini d’Italia: 3 bottiglie 15,5/20 (annata 2009)

2014 – Vini buoni d’Italia – Corona d’oro