Spumante Extra Brut di Marco Triacca - La Perla

Production area: Valtellina, Tresenda di Teglio, La Perla vineyard

Variety: Valtellina pignola, a red grape indigenous to Valtellina

Alcohol content: 12,5% vol.

Residual sugars: 3 g/L

Harvest: manual, in 10-12 kg crates

Vinification: The grapes are harvested, destemmed and crushed. The must obtained by gentle pressing is immediately cooled to 0-2°C. Air is pumped into the must daily for a period of approx. 10 days. This technique, known as hyperoxidation, oxidises in advance all the substances that could oxidise at a later stage, therefore guaranteeing the wine a longer life. After cold static decanting, the fermentation of the must begins, maintaining a temperature of 15/16°C. This is followed by malolactic fermentation, cold stabilization and bottle fermentation.

Aging: 20 months on the lees

Bottles produced: 3000

Characteristics:This wine borns from long research and experimentation of the winery La Perla di Marco Triacca.The colour remembers the soil of the sunny vineyards, it as a beautiful yellow satin colour .His Scent expresses the characteristics notes of the grapes.We perceive the perfect harmony of floral notes with dried fruits , almonds, hazelnuts . At the same time, we can find a particular note that comes only from the red grapes variety (the Pignola in this case) that gives to the wine a spectacular bouquet.Taste: we can  recognize the same scents perceived at the nose . The bubble is very thin and we are captured by an interesting and nice sapid flavour.