MURGO WINE

Murgo Extra BRUT

The great acidity, the low concentration in color and many other elements that come from the terroir, make these grapes very suitable for the production of sparkling wines made with the Classic Method.
We obtain a wine with great class, personality and good structure.

The long aging on the lees creates a very fine perlage, fullness, complexity that is integrated in a perfect balance between acidity and softness and for this reason no dosage is carried out. It also creates a remarkable complexity in balance between freshness and evolution.

Mediterranean fish sashimi, oysters

Weight 1.75 kg

Qualification

Spumante VSQ Metodo Classico

Grapes

Nerello Mascalese 100 %

Soil

Sands of volcanic origin

Altitude

500m. s.l.m.

Average yield

50-60 hl/ha

Training

In espalier

Strains

4.500 plants/ha

Alcoholic degree

12,5% Vol.

Fixed acidity

6-7 gr/l

Residual sugars

<4 gr/l
Harvest

Manual with plastic crates carried out before complete ripening

Pressing

Very delicate 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 days

Aging

In stainless steel tanks for 7-8 months

Bottle aging

On the lees for a variable period between 5 and 6 years

Remouage Con pupitres

Disgorging

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

Potential

>5 years from disgorging

First production

Harvest 1999

Annual production

4\500 bottles 0.75 l and 300 Magnum

Color

Straw yellow

Perlage

Very fine, continuous and persistent

Bouquet

Floral (chamomile, broom), delicate sensations of hazelnut and bread crust

Taste

Floral (Etna apple and medlar), spicy (mint and balsamic herbs), mineral, fine, complex and persistent

Pairings

Mediterranean fish sashimi, oysters

Bottle formats

Classica – 0.75l, Magnum – 1.5l

Vintage 2011, 2013, 2010

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