Blauwal Cuvée Extra Brut Trento DOC Bio - Linea Metodo Classico - Cesconi
€32.60
In stock and ready for delivery
Vintage: NV
Product sheet
| Wine type | Sparkling Wine |
|---|---|
| Bottle size | 0.75 |
| Stile di produzione | Biologico |
| Variety | Chardonnay, Pinot Bianco and Pinot Nero |
| Sulfites | Contiene solfiti |
| Vineyard | Different vineyards, Pergola training system. |
|---|---|
| Soil | Sedimentary soil with layers of compact sandstone, known as Werfen formation originated 260 million years ago. |
| Vinification | An initial selection of the fruit is made at harvest, carried out manually to preserve the integrity of the grapes. The pressing is very gentle, and the yield does not exceed 60%. A very clear must is obtained, which rests for a few hours without the addition of sulfur dioxide. Alcoholic fermentation takes place in stainless steel tanks and partly in used barriques. This is followed by malolactic fermentation and aging on the lees for 8 months. At the end of this period, blending takes place: the combination of different vinifications from individual plots with wines from previous vintages. The search for harmony and balance is a process that can take several days. |
| Tirage and aging | The second fermentation takes place in the bottle, with the addition of 24 g/l of sugar, developing an overpressure of 6 atm. After at least 36 months of aging on the lees, the remuage begins and concludes with the disgorgement of the bottles. |
| Dosage | Extra Brut with 1.5 g/l of residual sugar. The topping up is done with the same base wine used at the beginning. |
| Production area | Located on the Pressano hillside at an altitude ranging from 300 to 500 meters, the grapes come from different vineyards, the youngest is 30 years old. The vines are grown using the Pergola training system, with a yield of around 100 quintals per hectare. |
| Production | 25-30.000 bottles, depending on the vintage |
Other curiosities
Metodo Classico Trento DOC
Blauwal Cuvée is born from the blend of grapes from various vineyards on the Pressano hillside, combined with reserves from previous vintages. These reserves add significant complexity without weighing the wine down. The composition of this cuvée includes a very low dosage to preserve as much as possible the organoleptic qualities of the base wine. Only after 36 months of aging on the lees is the cuvée ready to leave the cellar.