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NV Poderi Da Vino Asti DOCG
Production information
NV Poderi Da Vino Asti DOCG
Classification : DOCG White wine
Grape varieties : 100% Moscato Bianco
Region : Italy- South Piedmont (Province of Cuneo, Asti and Alessandria)
Type : Sweet Sparkling
Soil type : Clayey - calcareous
Vinification : Grape are separated from grape stalks and then pressed. Vinification of the Musket grapes with a particular process of filtration of the must. Preservation in steel tanks that are refrigerated to 0°C until the time of elaboration which carried out in sealed tanks according to the Martinotti/Charmat method. There’s only one fermentation takes place in a sealed steel tank ((20,000 liter Autoclave) together with yeast to trap the CO2 inside which makes the bubbles naturally. Sugar is not allowed to be added. Filtration takes twice, 1st filtration after 15 days in Autoclave in 2 steps, using both Fossil Flour and Cartridge Filtration to eliminate bacteria and suspended compounds that can create malolactic fermentation. 2nd filtration takes place before bottling which use filter cartridge only.
Fossil Flour Filtration: Fossil Flour is a kind of sedimentary soil, put soil on a special panel. Wine is pumped out from the autoclave, it goes through this soil panel to filter until it’s clean and send to another autoclave.
Cartridge filtration: wine is pumped from the Autoclave and send to a special container where there are filter cartridge and then when clean, it’s send to another autoclave.
Bottled under pressure.
Aging : No aging
Date of Bottling : After 1 month in autoclave (Martinotti/Charmat method)
Alcohol : 7.5 % Residual Sugar : 86.8 g/L
Acidity : 6 g/l PH: 3.28 Pressure : 4.5 BAR
Color : straw yellow color.
Aroma : sweet, aromatic, sparkling
Palate : slightly aromatic, sweet and vivacious taste.
Food Pairing : Sweet desserts, pastries.
Classification : DOCG White wine
Grape varieties : 100% Moscato Bianco
Region : Italy- South Piedmont (Province of Cuneo, Asti and Alessandria)
Type : Sweet Sparkling
Soil type : Clayey - calcareous
Vinification : Grape are separated from grape stalks and then pressed. Vinification of the Musket grapes with a particular process of filtration of the must. Preservation in steel tanks that are refrigerated to 0°C until the time of elaboration which carried out in sealed tanks according to the Martinotti/Charmat method. There’s only one fermentation takes place in a sealed steel tank ((20,000 liter Autoclave) together with yeast to trap the CO2 inside which makes the bubbles naturally. Sugar is not allowed to be added. Filtration takes twice, 1st filtration after 15 days in Autoclave in 2 steps, using both Fossil Flour and Cartridge Filtration to eliminate bacteria and suspended compounds that can create malolactic fermentation. 2nd filtration takes place before bottling which use filter cartridge only.
Fossil Flour Filtration: Fossil Flour is a kind of sedimentary soil, put soil on a special panel. Wine is pumped out from the autoclave, it goes through this soil panel to filter until it’s clean and send to another autoclave.
Cartridge filtration: wine is pumped from the Autoclave and send to a special container where there are filter cartridge and then when clean, it’s send to another autoclave.
Bottled under pressure.
Aging : No aging
Date of Bottling : After 1 month in autoclave (Martinotti/Charmat method)
Alcohol : 7.5 % Residual Sugar : 86.8 g/L
Acidity : 6 g/l PH: 3.28 Pressure : 4.5 BAR
Color : straw yellow color.
Aroma : sweet, aromatic, sparkling
Palate : slightly aromatic, sweet and vivacious taste.
Food Pairing : Sweet desserts, pastries.
