M’Arte Extra Brut 2016
DENOMINATION
Quality Sparkling Wine
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VARIETAL BLEND
80% Chardonnay 20% Pinot Noir
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Soil
The vineyards are situated on soils with a medium-texture composition, with a tendency towards limestone. The vineyard locations have an altitude ranging from 300 to 500 meters above sea level, with a South-Southwest exposure.
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Training System
Simple Guyot
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Planting Density
5500 vines per hectare
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Harvest
The vintage of 2016 is characterized by a not-too-cold winter, a spring with peaks of very high temperatures, and a very hot and dry summer. Harvest begins on August 2nd with an average yield of 6000 kilograms of grapes per hectare, equivalent to 330 liters of wine. (Yield 55%)
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Analytical Data at Bottling
Alcohol 12.5% Vol.; pH 3.03 Total Acidity 7.6 grams per liter; Volatile Acidity 0.18 grams per liter.
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Bottling
May 19, 2021
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Sulfites
Total Sulfur Dioxide content lower than 68 milligrams per liter (legal maximum limit: 200 milligrams per liter).
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Price
25,00€
M'ARTE EXTRA BRUT 2016
HOW IT IS MADE
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Winemaking
During the vinification of our sparkling wine, the entire grape cluster, including the stems, will be introduced into the cellar by gravity, passing through the hatch in the floor, so it can enter the cellar and then the press.
Inside the press, two membranes will slowly inflate with the help of nitrogen, pressing the grapes and obtaining the flower must, which will be directed into a stainless steel barrel.
Once the desired volume is reached, selected yeast will be introduced, and the entire mass will be transferred to non-toasted French oak barrels of 20 hl, where it will remain for about eight months.
Afterward, an external company will be called to perform the tirage operation, transferring the wine from the barrels directly into bottles and adding additional selected yeast, along with a "collector" cork called "bidule," and finally, the crown cap.
The bottles obtained will be stored in a cool and dark place for 36 months, depending on the type of sparkling wine being produced.
At the end of this period, the bottles will be placed on racks, known as "pupitres," to perform the remuage: a one-eighth turn rotation per day with an increasingly steep angle, with the goal of settling all the yeast sediment inside the "bidule."
With the assistance of equipment from an external company, we proceed to perform the disgorgement at this point by freezing the neck of the bottle with its contents, allowing the yeast to be expelled without clouding the wine again.
The bottle is then filled with the liqueur d'expédition, the secret recipe of every cellar.
At this point, the cork and wire cage can be applied.
Aging
From 3 to 4 years
