DIRECTLY AT YOUR HOME
Buy our products with a click.
Le Riserve

Sparkling Wine Traditional Method “Gladius”

The process

The grapes that form the cuvée for making this sparkling wine are picked by hand, selected and placed in perforated 10 kg boxes. At the winery the grapes are cooled with dry ice and placed whole in the soft press, the must for the base wine is obtained at a pressure of 0.2 Atm. Settling is static for 12 hours, after which selected yeasts are inoculated for alcoholic fermentation. After the prise de mousse in the bottle the wine remains on the lees for a minimum period of 48 months.

Tasting notes

Intense straw yellow colour with a perlage of numerous, persistent and fine-grained bubbles. The nose has a marked hint of bread crust accompanied by an intense citrusy and mineral sensation. In the mouth it is full and rounded despite its distinct freshness; with its full-flavoured finish it pairs well with sea fish, especially molluscs and smoked fish as well as medium-structured fish-based first courses. To be served at 8° C.

The wine

Grapes: Grechetto, Pinot Nero
Production zone: Torrececcona di Todi
Vineyard area: 2 ha
Vineyard altitude: 500 m asl
Vineyard age: 15 years
Soil type: medium mixture tending to clayey
Training system: spur cordon
Density of vines: 5000 vines/hectare
Yield: 10,000 kg/hectare
Harvest: end of August
Vinification: in steel with selected yeasts
Alcoholic fermentation: in steel
Malolactic fermentation: no
Ageing: on lees for 48 months
Serving temperature: 8° C
Bottles produced: 5,000
Alcoholic strength by volume: 13%

Le Riserve

Sparkling Wine Traditional Method “Gladius”

The process

The grapes that form the cuvée for making this sparkling wine are picked by hand, selected and placed in perforated 10 kg boxes. At the winery the grapes are cooled with dry ice and placed whole in the soft press, the must for the base wine is obtained at a pressure of 0.2 Atm. Settling is static for 12 hours, after which selected yeasts are inoculated for alcoholic fermentation. After the prise de mousse in the bottle the wine remains on the lees for a minimum period of 48 months.

Tasting notes

Intense straw yellow colour with a perlage of numerous, persistent and fine-grained bubbles. The nose has a marked hint of bread crust accompanied by an intense citrusy and mineral sensation. In the mouth it is full and rounded despite its distinct freshness; with its full-flavoured finish it pairs well with sea fish, especially molluscs and smoked fish as well as medium-structured fish-based first courses. To be served at 8° C.

The wine

Grapes: Grechetto, Pinot Nero
Production zone: Torrececcona di Todi
Vineyard area: 2 ha
Vineyard altitude: 500 m asl
Vineyard age: 15 years
Soil type: medium mixture tending to clayey
Training system: spur cordon
Density of vines: 5000 vines/hectare
Yield: 10,000 kg/hectare
Harvest: end of August
Vinification: in steel with selected yeasts
Alcoholic fermentation: in steel
Malolactic fermentation: no
Ageing: on lees for 48 months
Serving temperature: 8° C
Bottles produced: 5,000
Alcoholic strength by volume: 13%