Tribolla
BIANCHELLO DEL METAURO DOC – SPARKLING WINE –
Visual examination: brilliant, straw yellow, intense and persistent.
Olfactory examination: flavor is pleasing with a mild yeast overtone and bread crust; mild note of custard, white flowers, hawthorn. Citrus notes of pink grapefruit.
Taste-olfactory examination: dry, warm and soft flavor, it is a fresh sparkling wine with a savory and mineral taste.
Sourcing: Stacciola Hamlet, Pesaro-Urbino Province, Le Marche Region – Italy.
Appellation: Bianchello del Metauro Spumante DOC.
Grape variety: Biancame.
Harvest season: first decade of August.
Harvesting technique: grapes are picked by hand then carefully laid out on small open crates, sorting technique in the vineyard where grapes are thinned out.
Type of soil: medium mixture – clayey
Wine making: soft pressing of the whole grapes, cold static decanting at low temperature of the must. Fermentation in stainless steel tanks at controlled temperature. Short ageing on fine lees.
Ageing: 3 months in stainless steel vats, resting on the lees/yeast for 18 months in bottle.
Alcohol content: 12,5% – 13,5%
Serving temperature: 8° in tulip shaped glasses.
Food pairing: sparkling wine for every occasion, excellent as aperitif, with starters and all fish dishes. Interesting when matched with local cold cuts.
Estrosé
CHARMAT METHOD ROSÉ SPARKLING WINE
from Pinot Nero grapes
Visual examination: brilliant, light pink, fine and persistent bubble.
Olfactory examination: hints of rose and red flowers; Notes of pink grapefruit, small red fruits and crunchy cherry, red fruit candy.
Taste-olfactory examination: dry, quite warm, soft, with good freshness.
Sourcing: Stacciola Hamlet, Pesaro-Urbino Province, Le Marche Region – Italy.
Appellation: Charmat method rosé sparkling wine.
Grape variety: Pinot Noir.
Harvest season: first week of August.
Harvesting technique: grapes are picked by hand then carefully laid out on small open crates, sorting technique in the vineyard where grapes are thinned out.
Type of soil: medium mixture – clayey
Wine making: carbonic skin maceration of the grapes directly in the press for one day, soft pressing of the whole bunches, cold static decantation of the musts. Fermentation at controlled temperature in steel. Stop on the fine lees.
Refermentation in autoclave. BRUT dosage.
Ageing: 4 months in steel vats on the fine lees, 3 months in the bottle.
Alcohol content: 11.50% – 12.5%
Serving temperature: 8° in tulip shaped glasses.
Food pairing: perfect both as an aperitif and with land and sea appetizers. Mixed fried food. Local cured meats and cheeses
