Metodo classico Docg Millesimato 2008

29,00

Appellation: Erbaluce di Caluso DOCG
Vintage: 2008
Ampelography: 100% Erbaluce
Production Area: Viverone, province of Biella, Piverone province of Turin (Piedmont)
Altitude: 250 / 300 meters ASL
Soil / Exposure: Southern side of the Serra Morenica of Ivrea sloping towards the lake of Viverone, characterized by excellent exposure and acid reaction soil
Implant System: Pergola canavesana
Grape Harvest: In September, slightly earlier than the full ripening of the grapes Vinification and Aging: Vinification of the base wine in stainless steel tanks with controlled fermentation at low temperature (14°C), 6 months permanence on the first-fermentation yeasts, refermentation in bottle according to the traditional method with “sur lattes” permanence of at least 24 months up to 108 for the selections in cool and dark cellars; at the end of this period the bottles are placed on the characteristic “pupitre” and manually moved according to the “remuage” (riddling) technique and kept with the crown cap pointed down until disgorgement with the addition of “liqueur” according to the old traditional recipe
Alcohol: 12.5% ABV
Service Temperature: 6-8 degrees
Bottle Size: 75cl
Sensory Characteristics and Pairings:
Sight: Intense straw yellow with and golden more intense nuances in the vintage selections, enhanced by fine foam and elegant perlage
Smell: Fine yet very complex, with intense scents of bread crust and tropical fruit, almond, walnut husk, flint, cream, icing sugar and sage leaves
Taste: Fresh, with good body and structure and a long, persistent almon finish reinforced by an accentuated sapidity

Ideal for cold cuts and fresh cheese hors d’oeuvres but especially with fish, shellfish, fresh egg pasta and white meat dishes. Excellent in combination with the traditional Piedmont Fritto Misto.

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Description

Metodo classico Docg Millesimato 2008

The most intriguing expression of Erbaluce, capable of very long aging on yeasts like no other native Piedmontese grape variety can boast.

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