MILAZZO CLASSICO BRUT Traditional Method Sparkling Wine

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Variety:

Inzolia dominant and Chardonnay

Soil:

Milici: plateau of marl origin with high clay component strongly calcareous, Munti: clay and deep organic soil

Vine's training:

tendone (pergola) and guyot

Harvest:

beginning of August for the Chardonnay, beginning of September for the Inzolia

Harvest method:

manual in small crates of about 14 kg

Vinification:

whole-bunch pressing. The musts were fermented at controlled temperature. Maturation took place in stainless steel vats

Refining:

the cuvée was bottled and the liqueur de tirage was added to start the second fermentation. The wine ages at least 24 months on the lees

Alcohol content:

12,5% by Volume

Description:

CULTIVATION ENVIRONMENT

Terre della Baronia: a unique terroir with 9 different areas and sub areas. The portions of vineyard in the areal Munti were planted with the clonal selections of Inzolia combined with those of Milici planted with Chardonnay, the location benefis from a soil of medium texture with a good presence of limestone skeleton that enhances the dorsal acidic backbone. These are key elements to create an high-quality classic method. Moreover, thanks to the climate specific characteristics of the hills surrounding Campobello di Licata, the selected varietals reach a full maturation preserving  freshness, elegance and aromatic. A Mediterranean style expressed trough agronomic and oenological choices that preserve and exhalts the territorial expression.

 

WINEMAKING

All our classic method sparkling wines are created following a meticolous and accurate protocol, resulting from a 40 years experience in winemaking and 25 years of production and commercialization. Minimum 24 months on the lees.  Extreme control of the temperatures in the second fermentation phase, and of the timing of the maturation on the lees. Manual remuage, accurate preparation of the liqueur d’expédition for every dégorgement, respect of the due time for resting and maturation, minimum 6 months after disgorging.

 

SENSORY PROFILE

An intense foam and a fine and persistent perlage. Brilliant straw yellow color with refined crown. To the nose an aromatic vegetable attributable to the Mediterranean scrub that evolves towards aromas of candied white fruit, closing with spiciness and pleasant mineral hints. In the mouth is sapid and very persistent, elegant and refined.