Name and denomination:
TOLEDANA BRUT Metodo Classico
Grapes: mainly Cortese
Production Area: Gavi
Harvest: end of September
Harvesting modality: manual in 4 kilos cases
Primary Fermentation: 3 weeks in stainless steel and 6 months in barriques
Malolactic fermentation: Partially done
Bottling and processing: In the spring after the harvest with the addition of
liqueur de tirage
Fermentation in the bottle: At 12 ° C according to the “Metodo Classico”
Refi ning: At least 36 months
Processing: manual “Remuage”; “dégorgement” in spring and autumn
Alcohol content: 13%
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