ASTI DOCG Metodo Classico Brut “Costanza”

• Grape

  Moscato Bianco of Canelli
• Soil

  Sandy marly soils.
• Training

  Guyot
• Harvest

  Manual harvest in 20 kh cases during the first decade of September
• RESA /HA

  About 10 tons
• Alcohol

  13% vol.
• Vinification

  After harvest and pneumatic pressing, vinification of this cuvèe starts with a natural clarification, without chemical additives, as to separate unwanted solid components from the must. Must is then fermented at controlled temperature, initially at 17/18° C, and in the end at 12° C as to preserve muscat primary flavours (terpenes). Wine is subsequently filtered to avoid malolactic fermentation and keep its typical freshness. The second fermentation, carried on in the bottle, produces the typical bubbles of sparkling wines, the perlage. After a period of at least 36 months, the wines are cleared through the process of manual remuage, the traditional handling of bottles positioned on the pupitres. This swift and accurate movement facilitates the descent of the fermentation deposits in the bidule. After degorgement à la volée, which eliminates the sediments from thewine, the bottles are finally corked with the traditional closure.

• Serving Temperature and food matching

  10-12° C.

• Vitigno
  Moscato Bianco of Canelli
• Soil
  Sandy marly soils.
• Forma di allevamento
  Guyot
• Vendemmia
  Manual harvest in 20 kh cases during the first decade of September
• RESA /HA
  About 10 tons
• Gradazione Alcolica
  13% vol.
• Vinificazione

  After harvest and pneumatic pressing, vinification of this cuvèe starts with a natural clarification, without chemical additives, as to separate unwanted solid components from the must. Must is then fermented at controlled temperature, initially at 17/18° C, and in the end at 12° C as to preserve muscat primary flavours (terpenes). Wine is subsequently filtered to avoid malolactic fermentation and keep its typical freshness. The second fermentation, carried on in the bottle, produces the typical bubbles of sparkling wines, the perlage. After a period of at least 36 months, the wines are cleared through the process of manual remuage, the traditional handling of bottles positioned on the pupitres. This swift and accurate movement facilitates the descent of the fermentation deposits in the bidule. After degorgement à la volée, which eliminates the sediments from thewine, the bottles are finally corked with the traditional closure.

• Temperatura di servizio

  10-12° C.