Metodo Classico Talento Brut Millesimato 2004
This vintage brut is produced exclusively from Chardonnay Grapes that, once harvested, are fermented in oak barrel. the following Spring, the wine undergoes bottle fermentation in our temperature-controlled cellars for 60 months, followed by disgorgement. After yet another twelve months of bottle ageing, this brut offers up a fine-grained, persistent perlage and an attractive deep pale yellow color with golden edges. The rich, full bouquet is redolent of the vanilla and banana notes that are so typical of the Chardonnay grape.
VINEYARD the grapes are cultivated in the Carpesica area, in limestone-clay soils rich in morainic depostis from the ancient Piave glacier. The vineyards are planted to an average density of 4800 vines per hectare and are trained in the Guyot system. Harvest generally occurs at the end of August/first week of september.
VINIFICATION clusters are gentli destemmed and gently pressed. The must is gravity-settled then fermented partly in oak barrel and partly in stainless steel. the wine matures sur lie for about six months. The second fermentation is performed in the botle according to metodo classico system. Ageing in bottle lasts for about 60 months befor desgorgement.
SERVICE serve at 6-8 °C in large classic-method crystal stemware.
FOOD PAIRING AND WHEN TO ENJOY is perfect for enjoying throughout a meal, paired with dishes, such as baked fish, roast poultry, veal, and foie-gras. This wine will develop beautifully over the three years from disgorging. If properly cellared, it will achieve remarkable complexity on nose and palate over the next 10 years.
|Res. Sugar||4.6 g/L|
|Total Acidity||5.1 g/L|
|Net extract||23.3 g/L|
|750 ml||× 6|