Wildbacher Metodo Classico
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wine-formats-col-sandago-750

Wildbacher Classic Method Brut
V.S.Q.

(Quality Sparkling Wine)

 

The grapes from which Wildbacher Metodo Classico is produced come from a variety as unique as Wildbacher, born in Austria, and cradled and nourished today by the extraordinary nuances of the rolling hills of the Treviso province. After the harvest, when grapes are meticulously hand-picked in the first days of September, and a short cold maceration on the skins, the must reaches the decanting and fermenting stage. The product is then re-fermented in the bottle for the “prise de mousse” process, which lasts 24-36 months, to enhance the character of this quality sparkling wine, obtained exclusively from pure Wildbacher grapes. Wildbacher Metodo Classico shows its harmony thanks to the skillful processes used for its production, and makes a lasting impression with its refined identity.

TASTING NOTES

Wildbacher Metodo Classico’s unique style immediately shows in its bright look, its delicate pink hue, and its fine, persistent foam. Its aroma, fruity and floral at the same time, is full and distinctly suggests delicious notes of wild berries and bread crust. To the palate, Wildbacher Metodo Classico is dry, harmonious and well-balanced, and it is appreciated for its high persistence and its nose-palate harmony characterized by a pleasant acidity. To be cooled shortly before serving, at a temperature of 6/8 °C, it is excellent when paired with fresh and blue cheeses, or with fish and white meat.

ANALYTICAL DATA

TYPE: Brut Rose sparkling wine
GRAPE: Pure Wildbacher – Col Sandago biotype, which originates from Styria (Austria)
PRODUCTION AREA: Upper part of the Tenuta Col Sandago company vineyards in Susegana (Tv)
SOIL: Calcareous clayey, with sandstone subsoil
EXPOSURE: South, South-West
CLIMATE/ALTITUDE: 250 metres
TRAINING SYSTEM: Spurred cordon
PLANTING DENSITY: 6,000 vines/hectare
YIELD: 50/60 quintals/hectare
HARVEST: Grapes are hand-picked in mid-October
VINIFICATION: Pressing and destemming followed by brief maceration on the skins. Static decantation of the must and temperature-controlled fermentation (18-20°C)
SECONDARY FERMENTATION: Bottle-aging for 20/24 months
APPEARANCE: brilliant, with a fine and persistent perlage
COLOUR: pale rose
AROMA: generous, fruity and floral, with distinct notes of berries and bread crust
TASTE: dry, harmonious, balanced and lingering, with a pleasant nose-palate harmony
SERVING SUGGESTIONS: ideal accompaniment to fresh and blue cheeses. Also excellent with fish and white meat
SERVING TEMPERATURE: 6/8°C, chill slightly before serving
RECOMMENDED GLASS: goblet
ALCOHOL CONTENT: 12% Vol
RESIDUAL SUGAR: 3.45 g/l
TOTAL ACIDITY: 5.7 g/l
PH: 3.36