Metodo Classico 100% Nebbiolo - Parusso
The new "Parusso Metodo Classico" Nebbiolo based Spumante wine has always been inclined to rediscover old traditions, a wine that is part of the centuries-old history of Italian and Piemontese sparkling wines.
Parusso Metodo Classico produced from Nebbiolo grapes, harvested in mid-September and left to rest in the cellar for a few days at controlled temperature and humidity.
The grapes are then vinified in white. Only 40% of the must is used, that is the best part, called "must flower". The fermentation of the flower must takes place with native yeasts, partly in steel tanks and partly in wood. The wine is subjected to bâtonnage to give it roundness and structure. Before Christmas sparkling wine is added to the Nebbiolo grape must left to rest in the cellar for 30-40 days at controlled temperature and humidity that will be used to activate the second fermentation in the bottle. The draft is then made by adding the yeasts to the mass and bottled to obtain the Spumante.
Spumante ages in our cellar for 30-36 months on its lees. During this period the wrist stroke is performed manually every 3-4 months. The disgorgement is carried out with the best techniques and is filled with the same wine.
"Parusso Metodo Classico" sparkling wine is a wine of great freshness, finesse and elegance. Very fine and persistent bubbles bring to the nose hints of ripe fruit, apricot, raspberry and strawberry. On the palate, the acidic freshness is sustained by the tannic structure conferred by the Nebbiolo grapes which guarantees a pleasant drink and an excellent evolution over time.We harvest the Nebbiolo grapes destined to Spumante in middle September living these grapes in our special local with temperature and humidity control in order to rest and reach the best maturation.
The grape is vinified as a white wine. We use only the 40% of must, the best part called “Mosto fiore”. The fermentation of “Mosto fiore” occurs with the indigenous yeasts part in stainless still tanks and part in wood.
We periodically do batonnage in order to reach roundness and structure.
Before Christmas we add a Nebbiolo must beforehand matured in cellar for 30-40 days with temperature and humidity control. This must is necessary to activate the second fermentation in bottle.
Our Spumante Metodo classic ages in our cellar for 30-36 months on its indigenous yeast. During this period we make the “coupe de piognée” by hand. The “degourgement” occurs with the best techniques .
Our Metodo classico is a Spumante of great freshness, finess and elegance.
The bubbles are very fine and persistent, notes of mature fruit, apricot, strawberry, apple take shape in the glass.
This is our Spumante, an unique wine made following and rediscovery old techniques.