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Description:
A purist Blanc de Blancs, vinified without the addition of sulphites and disgorged without a dosage. As a Brut Nature, it is unadulterated, precise and, naturally, very straightforward. A sparkling wine that epitomises technical innovation without compromise; pure, powerful and authentic.
Grape variety:
100% Chardonnay - Extra Brut DOC, Metodo Classico
Production area:
Buchholz. (Dolomite rock)
Vinification:
Base wine matured in stainless steel tanks, aged on the lees for at least 36 months.
Matching:
A very good accompaniment to a meal.
Serving temperature:
5°C sinking.
Ageing potential:
more than 2 years.
Dosage:
0 g/lt.
Bottle to:
750 ml - 75 cl - 0,75 lt.
Allergens:
wine can contain sulphites.
Producer:
Arunda Vivaldi Sparkling Wine Cellar
The Arunda sparkling wine cellar in Meltina is located 1200 meters above sea level, higher than any other in Europe. However, this is not a curiosity, but part of the unique recipe for the success of the founder of the winery Josef Reiterer. Reiterer is a winemaker and was the first seller of bottle filling systems in wineries in Europe. As such, he has gained a lot of experience, resulting in the idea of setting up a mountain sparkling wine cellar. An idea that may seem crazy at first. But only at first glance. After all, natural temperature fluctuations at this altitude allow the wine to mature smoothly. Furthermore, Reiterer produces its sparkling wine according to the Classic Method: "The classic method consists in provoking the regeneration of the bottle by adding selected sugars and yeasts". And since the clocks run slower on the mountain, there is plenty of sparkling wine in Arunda It takes at least 24 months to give Arunda sparkling wines the richness, elegance and complexity that characterize them, for some selected cuvées, even too short , because they remain in the cellar for up to 70 months.
Arunda Spumanti - Fam. Reiterer
Via Prof.-Josef-Schwarz 18
IT - 39010 Meltina (BZ)
info@arundavivaldi.it
www.arundavivaldi.it
No customer reviews for the moment.
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