• Denomination
    Charmat Method Brut
  • Grapevines
    Sangiovese
  • Production
    10.000 bottles
  • Origin area
    Montespertoli, Florence (Tuscany)
  • Price
    17,90 €
  • Quantity
    1
  • The cost of shipping in Italy is 9.90€.
    For orders over 79.00€ the shipping is free.
    For orders outside Italy, you may write to info@laleccia.it
Its colour is a bright pale pink, reminiscent of peach blossom, with vibrant, gleaming highlights. The dense and persistent perlage is characterized by a very white mousse that evaporates in the glass in a gradual and elegant manner. On the nose one finds very intense, inviting aromas of fresh fruit, such as peach, wild strawberry and ripe papaya. Great freshness, liveliness and creaminess are highlighted on the palate, along with a tangy finish and an attractive harmony between its various components.

TECHNICAL DATA

  • Type of soil
    Clayey loam, moderately calcareous
  • Breeding system
    Cordon Spur
  • Plant density
    4.200 vines/HA
  • Performance of grapes per hectare
    70 q.li/HA
  • Harvest period
    End of August
  • Alcohol content
    12%
Vinification and maturation
The grapes are hand-harvested in crates during the cooler hours of the morning. They are then destemmed, cooled to 6°C, and transferred to the press, where they undergo a gentle pressing without maceration. The free-run must obtained is first clarified through static settling at 4°C, then racked and cleaned of the lees fraction, and finally, the fermentation process is initiated at a controlled temperature of 15°C. The rosé base wine is then kept on its fine lees at 10°C for 3 months, avoiding malolactic fermentation. Afterward, the cuvée is blended, and a slow second fermentation takes place in the autoclave (long Martinotti method). The stabilization and bottling operations are carried out approximately 6 months after the secondary fermentation.
Tips for the service
The optimum temperature is 4°C, in flute glasses.
Gastronomic pairings
Ideal as an aperitif and for accompanying all kinds of starters, whether meat, vegetable or fish and seafood-based.
Download the data sheet