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595 CHARDONNAY

QUALITY BRUT CLASSIC METHOD SPARKLING WINE
A tribute to our chalky terroir at... 595 m.
2014
FIRST YEAR
8000
HAPPY CLIENTS
4000
PLANTING DENSITY (HA)
90
YIELD (QUINTALS/HA)

DATA SHEET

ALCOHOL CONTENT: 12,5% VOL

SERVING TEMPERATURE: 6-8° C

BEST CONSUMED: 1-3 YEARS

SIZE: BOTTLES OF 75 CL

Chardonnay 595 is a quality Brut sparkling wine.

This cuvéeis the result of the careful study of the territory and from a selection of vineyards particularly suitable in producing grapes with a spumante base. The altitude is between 500-600m, the soils are of chalky and limestone origin and can be found in the communes of Vita and Salemi, a mainly fresh climate with a good thermal excursion between day and night and excellent exposure to the sun have allowed to obtain a sparkling wine which fully reflects its territory with extremely high levels of quality. The altitude of the original vineyard was 595 and is exactly where the spumante gets its name.

This wine is straw yellow, brilliant with numerous bubbles, fine and persistent. Gifted with an intense and complex bouquet. Floral, with scents of acacia, jasmine and lime wood. Fruity, yellow pulp fruits, fragrant with yeast scents and bread crusts, honey as well as notes of patisserie. Fresh, sapid, mineral and smooth, very pleasant on the palate because endowed with a balanced acidity and finally persistent. Ideal as an aperitif. Excellent with first course fish dishes and delicate risottos. It is perfect with typical Mediterranean dishes.

The grapes of Chardonnay that constitute Cuvée Vitese are hand-picked and skilfully worked according to the traditional lassic Method or Champenois. The pressing is whole, light and progressive extracting from the grapes only the best part of the juice, free run must. The first stage of the process consists in assembling the base wines and thus obtaining the final cuvée. The fermentation starts with the addition of the liqueur de tirage. The wine is poured into traditional champagnottes and sealed with a crown cork. During this period the second fermentation takes place. The re-fermentation in the bottles takes place at 14°C and lasts 60 days while the per-manence of the yeast is of at least 24 months. During this phase, the remage occurs. After the so called degorgement the liqueur de expedition is added (composed mainly of glucose and fructose). The spumante is finally corked and bottled.


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