The Metodo Classico is produced from indigenous grapes cultivated in a climatically appropriate environment. Carricante harvested early and processed with the greatest care and the sage advice of Josef Reiterer. All the activities are undertaken manually for a brut which explores the black land of Etna.

Territories & Wineries

Altimetry
815/850
Above sea level

Climate
21°Average temperature

Farming system
Spurred cordon and Guyot
Planting density
5.000 vines per hectare
Now
8.1°C
Cloudiness | 78% |
---|---|
Humidity | 88% |
Wind | 1.79mh ←↙ |
First Vintage
2009


Time of Harvest
20
september

Vinification
The grapes are harvested early into crates so as to preserve acidity; then they are destalked and undergo soft pressing, the must decanted is racked and inoculated with yeasts, it ferments at 15⁰C in stainless steel vats, the wine thus obtained remains on the fine lees with continual stirring until January, at the end of March it is prepared for the ‘tirage’ and is bottled; it remains on the lees for 20 months, at 12⁰C, and is then disgorged.


Alcohol Content
12%vol.

Aging Capacity
From 3 to 5 years