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Nero Buono Brut

15,00

This wine is obtained from a Nero Buono di Cori vineyard, planted in 2012 on the La Francescana estate for the first time in 2012.
Although it has been counted among the disappeared vines, this variety, typical of Lazio and originally from Cori, has recently been rediscovered by some courageous producers.
In our conditions it expresses completely peculiar notes and sensory aspects that give this variety a strong personality.

2019
750ml
Clear
SKU: SPU-NER-BUO Categories: ,
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Made in ITALY

100% Italian Production

Description

The grapes are harvested before complete ripeness and gently pressed to minimize the extraction of color from the skins. After decanting, the must obtained ferments in steel at a controlled temperature (16 ° C).

At the end of fermentation, the wine matures in steel tanks for about eight months before the second fermentation which is generally performed from the beginning of the spring following the harvest. After the second fermentation in the bottle, the wine matures on the lees for a minimum of twenty-four months.
The dosage is carried out with wine from the same batch and a small amount of sugar which balances the acidity of the wine. Since the first production, which dates back to the 1989 harvest, Nerello has shown great potential for the production of sparkling wines.

The great acidity, the low concentration of color and other elements coming from the terroir contribute to giving this wine great character, finesse and elegance. The remarkable structure and persistence are due to the red grapes used. The fine perlage is instead the result of slow aging on the lees.

n.d.

Tuna tartare, spaghetti with sea urchins

Additional information
Weight 1.75 kg
Annata

2019

Formato

750ml

Data Sheet

Weight:

1.75 kg

Qualification:

VSQ sparkling wine, Classic Method

Grapes:

Nero Buono

Soil:

sandy-clayey soil of volcanic origin

Altitude:

80 m. s.l.m.

Average yield:

70-90 hl/ha

Breeding:

Espalier

Strains:

4,500 plants/ha

Alcoholic degree:

12,5 % Vol.

Fixed acidity:

6 - 7 gr/l

Residual sugars:

< 6 gr/l

Grape harvest:

Manual with boxes

Pressing:

Gentle pressing with pneumatic presses

Decanting:

Cooling of the must and decanting in insulated tanks

Fermentation:

In stainless steel tanks at a controlled temperature (14°) for about 20

Aging:

In stainless steel tanks for 7-8 months

Bottle refinement:

On the lees for a period ranging from 1.5 to 2.5 years

Remuage:

With giropalette

Disgorging:

The freezing of the neck, the degorging are carried out with semi-automatic machines

Potential:

5 years from disgorging

First production:

Harvest 2019

Annual production:

6.500 - 0.75l bottles

Bottle formats:

Classic 0,75l