Albore

70% Pinot Noir
30% Chardonnay| Extra Brut

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• VINTAGE YEAR

  2015

• GRAPES

  Pinot Noir 70% 
  Chardonnay 30%

• BOTTLING DATE

  May 2016

• ALCOHOLIC CONTENT

  13,5% vol

• TOTAL ACIDITY

  6,1 g/l

• RESIDUAL SUGAR

  3,8 g/l - Extra Brut

• TOTAL SULFUR DIOXIDE

   45 mg/l

• VINIFICATION

  Soft pressing of the grapes and separation of the must from the skins, racking in stainless steel tanks and refrigeration for 12/24 hours to allow natural decantation in the must. White vinification at controlled temperature (about 16/20° C) for about 3 weeks.
  Refrigeration at -4°C for 15 days to carry out tartaric stabilization.
  Bottled in the spring following the harvest with the addition of sugar and yeast

• AGING

  Minimum 50 months of aging on the yeasts with at least one re-stacking and at least 9 months in bottle after disgorging.

• BOTTLES PRODUCED: 3514

• DENOMINATION

  Quality Sparkling Wine Pinot Noir Classic Method White Brut

• AREA OF PRODUCTION

  Borgo Priolo (PV), Italy

• SOIL

  Calcareous limestone with clay outcrops and sand

• EXPOSURE

  East North-East

• SLOPE

  16%

• ALTITUDE

  200 m a.s.l

• VINE TRAINING METHOD

  Counter-Espalier

• PRUNING METHOD

  Guyot

• PLANTING DENSITY

  4.000 vines per hectare

• CULTIVATION PRACTICES

  Organically farmed grapes

• YIELD PER HECTARE

  65 q/ha - 40 hl/ha

• HARVEST

  By hand in the second half of August / beginning of September

Datasheet

Albore Evolution 70 months

Pinot Noir | Brut

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• VINTAGE YEAR

  2012

• GRAPES

  Pinot Noir 100%

• BOTTLING DATE

  May 2013

• ALCOHOLIC CONTENT

  13,5% vol

• TOTAL ACIDITY

  5,9 g/l

• RESIDUAL SUGAR

  6.5 g/l - Extra Brut

• TOTAL SULFUR DIOXIDE

   55 mg/l

• VINIFICATION

  Soft pressing of the grapes and separation of the must from the skins, racking in stainless steel tanks and refrigeration for 12/24 hours to allow natural decantation in the must. White vinification at controlled temperature (about 16/20° C) for about 3 weeks.
  Refrigeration at -4°C for 15 days to carry out tartaric stabilization.
  Bottled in the spring following the harvest with the addition of sugar and yeast

• AGING

  Minimum 60 months of aging on the yeasts with at least one re-stacking and at least 9 months in bottle after disgorging.

• BOTTLES PRODUCED: 6000

• DENOMINATION

  Quality Sparkling Wine Pinot Noir Classic Method White Brut

• AREA OF PRODUCTION

  Borgo Priolo (PV), Italy

• SOIL

  Calcareous limestone with clay outcrops and sand

• EXPOSURE

  East North-East

• SLOPE

  16%

• ALTITUDE

  200 m a.s.l

• VINE TRAINING METHOD

  Counter-Espalier

• PRUNING METHOD

  Guyot

• PLANTING DENSITY

  4.000 vines per hectare

• CULTIVATION PRACTICES

  Organically farmed grapes

• YIELD PER HECTARE

  65 q/ha - 40 hl/ha

• HARVEST

  By hand in the second half of August / beginning of September

Datasheet