Vsq Extra Brut Metodo Tradizionale Tesi 3
Basic Information
From the study of an ancient vine in Brescia: the Erbamat, already mentioned in’500 from Agostino Gallo. Each Thesis is unique and will not be repeated.
Technical Sheet
Food pairing
As an appetizer with raw seafood or Culatello di Zibello, at the table with pasta, fish and white meats.
Serving temperature
8 – 10°C
Grapes
Erbamat, Chardonnay, Pinot noir
Color
White
Type
Sparkling
Vineyards
Prada in Corte Franca, Pian delle Viti, Roncaglia
Country/Region
Italia, Lombardia, Franciacorta
Vintage
NV (Base 2015)
Alcool percentage
12%
Number of plants per hectare
5.000 – 6.250
Production per hectare in kg
9.000 – 9.500
Vinification
Gentle pressing, fermentation in temperature-controlled stainless steel tanks
Ageing
6 months stainless steel and barriques
Barrels type
Barrique
Wood type
French oak
Minimum aging in bottle
46 months on the lees
% of grape/cépage
Erbamat 34%, Pinot nero 33%, Chardonnay 33%
Soil type
Generally of recent moraine origin, from glacial river and lake deposits with abundant, deep and permeable gravel structure
Exposure
Various
Training system
Guyot
Agricultural method
Organic
Type of harvest
Manual in crates