Aurea - Blanc de Blancs Brut
BLANC DE BLANCS AUREA BRUT
CLASSIFICATION Sparkling wine V.S.Brut.
PRODUCTION AREA:Areas dedicated to vine-growing with marly soils of alluvialorigin rich in subsoil.
GRAPE VARIETY:The base wine cuvee is made from various white grapevarieties.
TRAINING:More or less extensive radiating or spindle systems.
HARVESTING PERIOD:End of August, beginning of September.
VINIFICATION:Whole grapes are put into the pneumatic press for softpressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it isused for the production of the sparkling wine.
SECONDARY FERMENTATION:The must with added yeast cultures selected by La Gioiosais then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all theharvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After being left for at least two months in contact with the yeasts, the sparkling wine is ready for bottling.
DISTINCTIVE FEATURES:Very pale straw yellow with greenish glints and a minute, persistent perlage. A fruity and flowery aroma with delicatehints of unripe golden apple. Dry, fresh flavour with a hint of artemisia.
SERVING SUGGESTIONS:Ideal with raw shellfish and seafood, ham and melon. Excellent as an aperitif and at any time during the day.
SERVING TEMPERATURE:6-8 c
AVERAGE DATA:
Alcohol content 11,5% vol
Sugar content 14 g/1
Acidity 5,9 gil
Alcohol:11.50%
