Terzavia Rosè Quality Sparkling Wine Brut Nature Marco de Bartoli 2020 Cl 75
Marco De Bartoli. Evolving roots
A classic method rosé sparkling wine from 100% Pignatello grapes that represents the tradition of an evolving territory, exalting hitherto unexplored characters. French tradition and distinct Siciliaǹ personality.
How and when Terzavia Rosé.
Perfect with seafood appetizers or paired with main courses of duck and goose. Serve at 8 °C.
3,500 vines per hectare with roots about 20 years old in western Sicily. Guyot counter-espalier plants. 40 hl yield per hectare harvested in late September. The grapes are cooled and subjected to bunch selection. This is followed by direct soft pressing of the whole grapes and, after spontaneous decanting of the must, awaits the start of fermentation in temperature-controlled steel tanks . Fermentation is operated by indigenous (natural) yeasts and with minimal use of sulfites. Draught of fresh must added to wine in proportional amounts to dilute the alcohol content and contribute the amount of (natural) sugar needed for frothing. Sugar intake does not exceed 15%. The base wine ages 12 months in steel on its own yeasts. After draught, at least 14 months in bottle always on its own yeasts. Undosed.
Classification: Classical Method, Wine
Quality Sparkling Wine, Brut Nature
Variety: 100% Pignatello
Alcohol content (% Vol): 12%.
Territory: western Sicily, Marsala (TP) Vineyard area (ha): 0.5
Vineyard age: 20 years
Soil: medium-textured clay,
Training system: Guyot espalier; 3,500 vines per hectare Total SO2: 20 mg/l
Harvest: by hand in small crates, late September
Yield per hectare (hl): 40
Base wine vinification: Grapes are cooled and subjected to bunch selection. Direct soft pressing of whole grapes follows and, after spontaneous decanting of the must, awaits the start of fermentation in steel tanks, Fermentation is operated by indigenous (natural) yeasts and with minimal use of sulfites
The Pignatello is vinified in white.
Draught: (September 2020) Addition of fresh must, again obtained from Pignatello grapes of the following vintage, present in the same vineyard, and following the same method for vinifying the base wine. Fresh must is added to the wine in proportional amounts to dilute the alcohol content and contribute the amount of (natural) sugar needed for frothing. Sugar intake does not exceed 15 percent
Aging: the wine ages 12 months in steel, on its own yeasts. At least 14 months in bottle always on its own yeasts
Disgorgement: starting in October 2021 , zero dosage No. of bottles produced: 2,000
First vintage: 2008