Sangue di Miura Brut
Sangue di Miura edition
Enjoy spumante—a sparkling wine—like you would Champagne, prosecco, or cava.
Spumante (“foaming” in Italian) is a category of Italian sparkling wine from any grape variety. The addition of carbon dioxide gives spumante wines their signature fizzy mouthfeel. Spumante ranges from sparkling white wine (which uses chardonnay or pinot grigio grapes) to sparkling pinot noir and even sparkling rosé.
With less than twelve grams of sugar per liter, brut spumante is a dry sparkling wine that is sweeter (less dry) than extra brut. A sparkling wine with less sugar will taste sweeter than a still white wine with the same sugar content.
There are two production methods for spumante, a category of Italian sparkling wine. The Champagne method, or “méthode champenoise” in French, involves fermenting the sparkling wine in the bottle. In the Italian Martinotti-Charmat method (or simply Charmat method), the sparkling white wine undergoes a second fermentation in a barrel. The second fermentation process adds up to one percent additional alcohol by volume (ABV).
PRODUCT INFO
FORMAT 750ml
ZONE OF ORIGIN Province of Treviso
VINEYARD Pinot Bianco and Chardonnay
FORM OF CULTIVATION Sylvoz
YIELD KG UVA PER HA 11,000 KG
TIME OF HARVEST 25 August to 5 September
VINIFICATION Blank by soft pressing
PRIMARY FERMENTATION Temperature-controlled and with selected yeasts
PRESSING 3 - 4 months
AGING 4 - 6 months
COLOUR Straw yellow
PERLAGE Fine and persistent
BOUQUET Intense and delicate
TASTE Very dry and harmonious
SERVING TEMPERATURE 6 - 8 °C
SPARKLING METHOD Martinotti - Charmat
ALCOHOL 12 % Vol.
SUGAR RESIDUAL 6.00 g/l
TOTAL ACIDITY 6.00 g/l
Sangue di Miura edition
Enjoy spumante—a sparkling wine—like you would Champagne, prosecco, or cava.
Spumante (“foaming” in Italian) is a category of Italian sparkling wine from any grape variety. The addition of carbon dioxide gives spumante wines their signature fizzy mouthfeel. Spumante ranges from sparkling white wine (which uses chardonnay or pinot grigio grapes) to sparkling pinot noir and even sparkling rosé.
With less than twelve grams of sugar per liter, brut spumante is a dry sparkling wine that is sweeter (less dry) than extra brut. A sparkling wine with less sugar will taste sweeter than a still white wine with the same sugar content.
There are two production methods for spumante, a category of Italian sparkling wine. The Champagne method, or “méthode champenoise” in French, involves fermenting the sparkling wine in the bottle. In the Italian Martinotti-Charmat method (or simply Charmat method), the sparkling white wine undergoes a second fermentation in a barrel. The second fermentation process adds up to one percent additional alcohol by volume (ABV).
PRODUCT INFO
FORMAT 750ml
ZONE OF ORIGIN Province of Treviso
VINEYARD Pinot Bianco and Chardonnay
FORM OF CULTIVATION Sylvoz
YIELD KG UVA PER HA 11,000 KG
TIME OF HARVEST 25 August to 5 September
VINIFICATION Blank by soft pressing
PRIMARY FERMENTATION Temperature-controlled and with selected yeasts
PRESSING 3 - 4 months
AGING 4 - 6 months
COLOUR Straw yellow
PERLAGE Fine and persistent
BOUQUET Intense and delicate
TASTE Very dry and harmonious
SERVING TEMPERATURE 6 - 8 °C
SPARKLING METHOD Martinotti - Charmat
ALCOHOL 12 % Vol.
SUGAR RESIDUAL 6.00 g/l
TOTAL ACIDITY 6.00 g/l
Sangue di Miura edition
Enjoy spumante—a sparkling wine—like you would Champagne, prosecco, or cava.
Spumante (“foaming” in Italian) is a category of Italian sparkling wine from any grape variety. The addition of carbon dioxide gives spumante wines their signature fizzy mouthfeel. Spumante ranges from sparkling white wine (which uses chardonnay or pinot grigio grapes) to sparkling pinot noir and even sparkling rosé.
With less than twelve grams of sugar per liter, brut spumante is a dry sparkling wine that is sweeter (less dry) than extra brut. A sparkling wine with less sugar will taste sweeter than a still white wine with the same sugar content.
There are two production methods for spumante, a category of Italian sparkling wine. The Champagne method, or “méthode champenoise” in French, involves fermenting the sparkling wine in the bottle. In the Italian Martinotti-Charmat method (or simply Charmat method), the sparkling white wine undergoes a second fermentation in a barrel. The second fermentation process adds up to one percent additional alcohol by volume (ABV).
PRODUCT INFO
FORMAT 750ml
ZONE OF ORIGIN Province of Treviso
VINEYARD Pinot Bianco and Chardonnay
FORM OF CULTIVATION Sylvoz
YIELD KG UVA PER HA 11,000 KG
TIME OF HARVEST 25 August to 5 September
VINIFICATION Blank by soft pressing
PRIMARY FERMENTATION Temperature-controlled and with selected yeasts
PRESSING 3 - 4 months
AGING 4 - 6 months
COLOUR Straw yellow
PERLAGE Fine and persistent
BOUQUET Intense and delicate
TASTE Very dry and harmonious
SERVING TEMPERATURE 6 - 8 °C
SPARKLING METHOD Martinotti - Charmat
ALCOHOL 12 % Vol.
SUGAR RESIDUAL 6.00 g/l
TOTAL ACIDITY 6.00 g/l
