Type, history and area of ​​origin:organic brut sparkling wine charmat nature method

The passion and knowledge received from internships and work experiences with French producers led us to experiment and transfer their methods of vinification and fermentation to our grapes. The collaboration relationship with our friend Oenologist and Champagne producer Julian Gout graduated from the Faculty of Sciences of Reims-Champagne between our Oenologist Lamberto Tosi and has allowed us to realize our charmat method. The experiences made with the vinification in Camarque at producers of the famous Vin de Sable, have helped us in the realization of our Charmat method. The result of three months of aging in autoclave, this is one of the first Charmat Methods of the Tuscan coast. Obtained from grapes harvested manually in the third week of August. The straw yellow color and its aromas make it a truly interesting sparkling wine.
The grapes come from our vineyards between Viareggio and Torre del Lago, in Villa Borbone, on the border with the Natural Park of S. Rossore and Massaciuccoli. Its freshness makes it excellent for aperitifs and its strong character and slightly salty finish also recommend it for fish-based meals.

Blending vines: Blending 50% Sangiovese vinified in white, 25% Vermentino, 25% Chardonnay

Vinification and aging: With the aim of getting the most out of our grapes, the harvest is exclusively manual. The grapes transported in small baskets to the cellar, are gently pressed and immediately placed in the couves. The alcoholic fermentation takes place in temperature-controlled stainless steel containers at 16 ° for 10/12 days and the refinement continues in steel for 6 months. At the beginning of March, the mis en bouteille takes place for the second fermentation thanks to the addition of yeasts selected by the Champagne Enological Institute of Epernay. The bottles are left to rest in our cellars for 20-24 months. Manually with the help of the pupitres, the yeasts are then slowly descended along the neck of the bottle, waiting for degorgement. Once “April 2016” has been disgorged, the “liquer” is added, essentially made up of our Chardonnay wine, without further additions of sugars and low sulphite contents, to obtain our classic dosage Zero method. The “Secret” continues its refinement in the bottle for another 2-3 months before being marketed.

Tasting: Intense color and a nice clarity. Secco ma ammorbidito dalle note dello chardonnay, conserva nel finale la salinità del luogo di provenienza, al naso è molto profumato e i frutti sono ben presenti nel vino, in bocca rotondo e ben equilibrato. For alcohol content 12.0 °. Serving temperature 8/10 °C.

Alcohol%: By alcohol content 12.0 °. Serving temperature 8/10 ° C.

Age of the vineyard: 10 years. – 8,000 strains 10,000 bottles produced

Format : 0.750ml bottles in cartons of 6. – Bottle Magnum from 1,5 ml

Winemaker: Lamberto Tosi e Julian Gout

Awards and acknowledgments: Guida Vitae 2019-2020