VINEYARD: 50 year old Pergola grown in the Sorbara Doc area. Flatland vineyard based on a loamy-clayey soil over a limestone-based mother-rock. 3.000 vines x Ha. 100% Pignoletto.
WINEMAKING: Grapes are handpicked around early October and fermented into white wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 9% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.
| APPELLATION |
Emilia Igt Pignoletto Frizzante |
| VINTAGE |
2006 |
| GRAPE COMPOSITION |
100% Pignoletto |
| TYPE |
White / Sparkling / Dry |
| VINEYARD | 3 Ha., situated in the heart of the Sorbara appellation. 40 year old vines trained with Pergola system, up to 3.000 plants per Ha. |
| SOIL |
Loamy alluvial gravels rich in clay and calcium, 80 mts above the sea level. |
| ALCOHOL |
11.5% |
| PRODUCTION |
75.000 bottles |
AWARDS |
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| TASTING NOTES |
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| WINE MAKING |
Pignoletto grapes are hand-picked the second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when a secondary fermentation is activated in Inox tanks (Charmat method) to produce natural effervescence and carbonic pressure. This is a bone-dry sparkler with less than 2 gr/lt of residual sugar. |
| FOOD MATCH |
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| Producer Home page: |
Zucchi |
| WEBSITE: | |
| WINE REGION: |
 Emilia-Romagna |
Mon, Jul 20, 2009
Emilia-Romagna