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TAMBURELLO SPARKLING PIGNOLETTO
Sparkling Pignoletto made by Fattoria Monticino Rosso wants to be as natural as possible , a wine with a spicy aroma , full of the scents of flowers, with refined soul where there is no body to emerge, as its fineness
Tasting
The elegance is immediately apparent from the fine bead . Excellent color strength Straw . The wine shows off aromas reminiscent of citrus zest , herbs and almonds . The character is mild, with a bouquet of understated elegance . The feelings of pear and apple are delicious, intriguing nose and anticipate some nice floral notes of wisteria and white roses that fade gently.
The palate has a perfect balance. We are reminded of his female character with a twist of freshness longer. Accurate, clear from the standpoint of aromatic, has full flavor and delicate. The bubbles are fine , tickle the palate , accompanied by a subtle flavor. Closes with intense memory of almonds and flowers.
Aromas
Pineapple , basil , mauve , peach , acacia, apple , pear, chalk , apricot, citrus , herbs, green berries
Pairings
Baked fish, grilled and stewed . Tasty pasta dishes , with seafood , roasted meats , baked turbot with potatoes, pasta with pesto Genovese , fried fish and vegetables, Thai- Chinese food , sweet and sour pork , fresh cheeses delicate , light meats , pasta with vegetables and risotto with gorgonzola and walnuts.
Serving Suggestions
Serving temperature: 8 -10 ° C flute for sparkling wines.
Pignoletto is a native variety, it has been always present in Emilia-Romagna , which was introduced by the ancient Italic peoples . Pliny the Elder liked to tell about the qualities in his “Naturalis Historia ” written in the first century AD, he called the grapes “Pino Lieto ” which he complained only of a lack of sweetness , because in those days were appreciated mainly sweet wines . Centuries later, other authors were referring to the ” Grapes Pignole ” to indicate the typical grapes from the hills of Emilia Romagna , describing wonderful, with aromas of white flowers, almonds and pleasant acidity.
The freshly harvested grapes are brought immediately to the cellar. In the area dedicated for the receiving of the grapes, a soft press is performed, with the help of a modern vacuum press that works in the absence of oxygen, we get the juice .
It was chosen this singular technique of separation of the juice from the skins with the help of the vacuum, to minimize the mechanical stress caused to the grain during the pressing . Usually, the must is obtained with a mechanical action through the crushing of the grapes. With the help of this modern machine instead, the juice is separated from the grape leaving intact the grape skin , due to the vacuum.
Another key aspect is that we make all this extraction process in the absence of oxygen. This way is very important because with a totally natural way we prevent any oxidation of the free-run must.
After this crucial cycle, said pressing, we bring the free-run must at a controlled temperature of about 5 ° C, to enhance and accelerate the natural separation of the heavy solids present in the must: within a few hours the must becomes clear by decantation. After decanting, we make the first transfer and the alcoholic fermentation. And then we proceed with the natural fermentation with Charmat method in an autoclave at 18 ° C.
PIGNOLETTO IMAGES
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