2018 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.2 g/L
pH 3.13
Total Acidity 6.2 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 40% Sangiovese, 25% Pinot Noir, 20% Chardonnay, 15% wine from the preceding vintage
Drinking Window 2027+
Classification Quality Sparkling Wine; Metodo Classico
Region Tuscany
Harvest Dates Mid-August
Fermentation Vessels Bottle for secondary fermentation; primary-fermentation vessel not specified
Pressing Method Gently Pressed After Rigorous Grape Selection
Base Wine Years 2018 and preceding-vintage wine
Sulfites 52.0 ppm
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Fruit is hand-harvested into small boxes, selected and gently pressed; the must is cold-settled, racked and fermented at controlled temperature. In spring, new wine is blended with selected wine from the preceding vintage, sugar and selected yeasts, then bottled for secondary fermentation. The English producer page and PDF specify 32 months of bottle fermentation and maturation before disgorgement and topping with liqueur d’expédition, followed by at least three further months before release.
Tasting Notes Straw yellow with subtle golden highlights and fine, persistent bubbles; ripe fruit, almond and hazelnut aromas; complex, full-bodied and structured palate with vibrant acidity; citrus and a long finish.
Food Pairing Aperitif, pastries, seafood and shellfish, desserts, and caviar
Critics Ratings 92
Vintages
2009 Technical Specifications
Grape Varieties 40% Sangiovese, 25% Pinot Noir, 20% Chardonnay, 15% wine from the preceding vintage
Classification Quality Sparkling Wine; Metodo Classico
Region Tuscany
Fermentation Vessels Bottle for secondary fermentation; primary-fermentation vessel not specified
Pressing Method Gently Pressed After Rigorous Grape Selection
Base Wine Years 2009 and preceding-vintage wine
Production Details Grapes are hand-harvested into small boxes, selected and gently pressed; the must is cold-settled, racked and fermented at controlled temperature. In spring, wine from the preceding vintage is added with sugar and cultured yeasts before bottling for secondary fermentation. After 32 months of fermentation and maturation, the wine is disgorged and topped with liqueur d’expédition, then aged for at least three further months before release.
Tasting Notes Straw yellow with subtle gold highlights and fine, persistent bubbles; ripe fruit, almond and hazelnut aromas; spacious, full-bodied and layered palate with firm acidity; citrus and a long finish.
Sources: felsina.it ↗ · Compare this vintage
Producer Information
Website
Address
Via del Chianti, 101, 53019 Castelnuovo Berardenga, SI, Italy
Phone
+39 0577 355117
Email
Owner
Poggiali Family