Sparkling
Extra Brut
By Taliano Michele, Roero, Piemonte, Italy
Sparkling wine made with the Martinotti method, second fermentation in autoclave, from grapes harvested in the first half of September; residual sugar 2 g per l, alcohol content 12 to 12.5%.
Technical details
- Style
- Sparkling
- Denomination
- Vino Spumante
- Harvest
- First half of September
- Vinification
- Second fermentation in autoclave, stainless steel tanks at controlled temperature able to withstand the high pressure produced during fermentation; the base wine can stay in contact with its yeasts for several months, enriching its flavor profile, a process referred to as the long Martinotti method.
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