Puro: sparkling

Puro: sparkling

€ 28,00Price

Puro white 2015

Brilliant golden yellow colour, with numerous fine and lasting pearls rising towards the top in many necklaces.

Our noses are flooded with intense, refined aromas of boiled yellow apple, ripe pineapple, lemon peel, yellow grapefruit, yellow rose petals, hay, roasted hazelnuts and almonds, all pleasantly underlined by a note of bread crust.

 

The taste is bone dry. We detect softness, pearls gently embrace our mouths, refreshing them and finishing with a characteristic mineral signature.

It has an intense and lasting taste, full body and accentuated elegance.

It is a harmonious expression of a unique, stylistically produced sparkling wine, which pleasantly caresses us in the mouth, refreshes us and elegantly intertwines with mineral salinity.

  • Wijnmaakproces

    Grape variety: 100% Chardonnay

    Vintage: 2015

    Region: Goriška Brda (ZGP Brda), Slovenian side of Collio region

    Vineyards: Turno vineyard: Northeast exposure, 5500 plants/ ha, age of vineyard 25 years, Mono Guyot training system

    Soil: Opoka soil (marl & lime stone)
    Planting system: 2,3m x 0,7
    Yield per hectare: 6500 kg
    Harvest: Hand picked in the beginning of September

    THE PROCESS

    Vinification process: Grapes are desteemed and put in vinificator with skins. After 2 days of cold maceration we press the grapes and naturally clarify the grape juice. Fermentation starts in the inox tanks and finishes in the barriques.

    After 2 years of aging we bottle the base wine with approximately 7 % of grape juice from the current year instead of liqueur de tirace which is used in clasic method for sparkling wines. Grape juice contains natural sugar (fructose) and indigenous yeast, so no sulfits are added.

    Aging: Barrique (225 l French oak barrels) for 18 months.

    ANALYSIS

    SO2 total: 11 mg/l Residual sugar: 1,3 g/l Alcohol: 13 %
    Total acidity: 4,6 g/l

  • Food pairing

    Suitable for any occasion, carpaccio, and a variety of pasta with a touch of the sea, salmon tartar with an Asian influence, and some gnocchi and risottos will go well.

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all photos by Aldo Gouwerok

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