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"Jamais" Spumante Metodo Classico Extra Brut - Cascina Baricchi
€30.00
Tax included
Municipality: Neviglie
Locality: Cascina Baricchi
Typology: 70 % Pinot Noir 30
Solera reserve wine made from the grape varieties Chardonnay, Sauvignon Blanc, Viognier, Riesling and Chennin Blanc
Vinification: White vinification and fermentation in wood for the Pinot Noir. The five white grapes are harvested and vinified together in stainless steel tanks, then added to the Solera reserve wine from which a part is taken every year in November to obtain the cuvèe ready for the second fermentation in the bottle.
Foaming: this is done by adding to the cuvèe a quantity of must obtained from the harvest of Riesling and Chennin Blanc grapes attacked by botrytis.
Fermentation: Both the first and second fermentation take place spontaneously thanks to the natural yeasts present on the grapes.
Bottling: The wine is bottled in November.
Disgorgement: The wine remains on the lees for approximately 30 months
Municipality: Neviglie
Locality: Cascina Baricchi
Typology: 70 % Pinot Noir 30
Solera reserve wine made from the grape varieties Chardonnay, Sauvignon Blanc, Viognier, Riesling and Chennin Blanc
Vinification: White vinification and fermentation in wood for the Pinot Noir. The five white grapes are harvested and vinified together in stainless steel tanks, then added to the Solera reserve wine from which a part is taken every year in November to obtain the cuvèe ready for the second fermentation in the bottle.
Foaming: this is done by adding to the cuvèe a quantity of must obtained from the harvest of Riesling and Chennin Blanc grapes attacked by botrytis.
Fermentation: Both the first and second fermentation take place spontaneously thanks to the natural yeasts present on the grapes.
Bottling: The wine is bottled in November.
Disgorgement: The wine remains on the lees for approximately 30 months
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Specific References
Municipality: Neviglie
Locality: Cascina Baricchi
Typology: 70 % Pinot Noir 30
Solera reserve wine made from the grape varieties Chardonnay, Sauvignon Blanc, Viognier, Riesling and Chennin Blanc
Vinification: White vinification and fermentation in wood for the Pinot Noir. The five white grapes are harvested and vinified together in stainless steel tanks, then added to the Solera reserve wine from which a part is taken every year in November to obtain the cuvèe ready for the second fermentation in the bottle.
Foaming: this is done by adding to the cuvèe a quantity of must obtained from the harvest of Riesling and Chennin Blanc grapes attacked by botrytis.
Fermentation: Both the first and second fermentation take place spontaneously thanks to the natural yeasts present on the grapes.
Bottling: The wine is bottled in November.
Disgorgement: The wine remains on the lees for approximately 30 months