Sparkling ⸺ D.O.C. MAREMMA TOSCANA ANSONICA SPUMANTE (sparkling)
An important challenge and dedication; our challenge is to be able to create in our winery an entirely sparkling Classic method with exclusively Ansonica grapes, considered a uniqueness in Maremma and in the world. Instead, the dedication is to Lapo, the sixth generation of our family in the world of wine.
Notes of bread crust and yeast are accompanied by citrus hues that recall the typical varietal aromas of the Ansonica.
Rich and savoury on the palate with very fine and pleasant bubbles, a full-bodied sparkling wine that can accompany a variety of dishes, from raw seafood to a selection of cheeses.
Area of origin: the vineyards are located on flat terrain in the historic company headquarters near Fonteblanda, facing the Natural Park of Maremma.
Type of farming: the vineyards are raised using the Guyot system in moderately loose-packed soil, devoid of skeleton and flat.
Grapes: 100% Ansonica.
Harvest: Typically takes place between the last ten days of August and the first week of September, well in advance of the physiological ripening of the Ansonica, to enhance the varietal characteristics of the vine intended for sparkling and have a higher level of acidity. This is exclusively manual and the harvested grapes arrive in the wine cellar still in crates, to ensure the greatest possible integrity of the grapes.
Vinification: The must is obtained through a process of soft pressing, which allows the extraction of the juice contained in the best part of the grape. Once clarified, the must is fermented at a controlled temperature in steel tanks to preserve the varietal aromas, above all, and to allow the yeasts to work better.
Second fermentation: the sparkling based wine is bottled in the month of March, following the harvest, for re-fermentation in the bottle, which takes place in a designated cold room at a constant temperature of 12°C. At these temperatures the second fermentation process in the bottle lasts approximately 90 days.
Ageing on the yeasts: once the fermentation is finished, the ageing period on the yeasts is carried out in our wine cellar for 24 months, with the bottles remaining in a horizontal position, and periodically shaken to put the yeasts in suspension.
Disgorgement: after the months of refinement and the manual remuage operations on the pupitre, disgorgement and corking are carried out with a mushroom cork.
Effervescence: fine and persistent.
Colour: straw yellow with shades and reflections of green.
Bouquet: notes of bread crust and yeast are accompanied by citrus hues that recall the typical varietal aromas of the Ansonica.
Tasting: rich and savoury on the palate with very fine and pleasant bubbles, a full-bodied sparkling wine that can accompany a variety of dishes, from raw seafood to a selection of cheeses.
Serving temperature: 8°C