AMALUR
BRUT
At sight, pale straw yellow with greenish reflections, fine and persistent perlage, the nose characterized by hints of white flowers and fruit such as unripe pear and medlar, the taste in the mouth is balanced, dry but with good softness, quite warm but also with good acidity and marked minerality. To be tried with delicate first courses that are not very persistent, fish dishes, shellfish but also traditional Umbrian cold cuts
Typology
Quality sparkling wine, brut, Martinotti method
Grapes
Ciliegino 100%
Vineyard surface
2 Ha
Pedology
The soils are red-brown, rich in iron and calcium, well endowed with organic substance
Average AGE Vineyards
10 years
Farming system
Gouyot
Soil Management
Spontaneous grassing, green manure and under-row processing
Operations in green
Selection of shoots, mechanical trimming, manual peeling
Harvest
Manual in cassettes
Production per hectare
2.0 kg per vine, corresponding to 80 quintals per hectare
Destemming
Completely mechanical
Crushing
Absent
Pressing
Extraction of free-run must only by draining
Maceration
Absent
Fermentation
In stainless steel tanks at controlled temperatures, after cold sedimentation
Sparkling wine production
In autoclave for 4 months
Service temperature
16/18°C
Alcohol content
12,5 % by volume