The Legend "Metodo Classico" - Brut
The Metodo Classico (traditional method) is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Portugal to produce Espumante and in Italy to produce Franciacorta.
The method is known as the méthode champenoise, but the Champagne producers have lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne.
PRODUCT INFO
FORMAT 750ml
GRAPE VARIETIES Pinot Noir
TYPE OF VINEYARD Guyot
PLANTING DENSITY 5,000 vines per hectare
YIELD KG GRAPE PER HA 6000 KGS.
HARVEST By hand, after careful selection of the bunches
YIELD IN WINE FLOWER 45%
AGING 36 Months
COLOUR Straw yellow with golden hues
PERLAGE Fine and persistent
BOUQUET Intense and fragrant
TASTE Very fresh and pleasantly persistent
SERVING TEMPERATURE 6/8°
METHOD OF SPUMANTEING Classic Method
ALCOHOL 12.5 % Vol.
TOTAL ACIDITY 5.18 g/l
The Metodo Classico (traditional method) is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Portugal to produce Espumante and in Italy to produce Franciacorta.
The method is known as the méthode champenoise, but the Champagne producers have lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne.
PRODUCT INFO
FORMAT 750ml
GRAPE VARIETIES Pinot Noir
TYPE OF VINEYARD Guyot
PLANTING DENSITY 5,000 vines per hectare
YIELD KG GRAPE PER HA 6000 KGS.
HARVEST By hand, after careful selection of the bunches
YIELD IN WINE FLOWER 45%
AGING 36 Months
COLOUR Straw yellow with golden hues
PERLAGE Fine and persistent
BOUQUET Intense and fragrant
TASTE Very fresh and pleasantly persistent
SERVING TEMPERATURE 6/8°
METHOD OF SPUMANTEING Classic Method
ALCOHOL 12.5 % Vol.
TOTAL ACIDITY 5.18 g/l
The Metodo Classico (traditional method) is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Portugal to produce Espumante and in Italy to produce Franciacorta.
The method is known as the méthode champenoise, but the Champagne producers have lobbied the European Union to restrict the use of that term within the EU only to wines produced in Champagne.
PRODUCT INFO
FORMAT 750ml
GRAPE VARIETIES Pinot Noir
TYPE OF VINEYARD Guyot
PLANTING DENSITY 5,000 vines per hectare
YIELD KG GRAPE PER HA 6000 KGS.
HARVEST By hand, after careful selection of the bunches
YIELD IN WINE FLOWER 45%
AGING 36 Months
COLOUR Straw yellow with golden hues
PERLAGE Fine and persistent
BOUQUET Intense and fragrant
TASTE Very fresh and pleasantly persistent
SERVING TEMPERATURE 6/8°
METHOD OF SPUMANTEING Classic Method
ALCOHOL 12.5 % Vol.
TOTAL ACIDITY 5.18 g/l
