Description
The grapes used for the production of the ‘S.Amalia’ wine are harvested manually between the end of August and the beginning of September, to ensure the preservation of freshness, aromas and acidity.
The vinification follows the white method, with a delicate pressing of the must.
Fermentation is carried out using selected yeasts, at a controlled temperature of 18.
At the end of fermentation, the wine remains on its noble lees for a minimum period of 60 days.
This practice promotes the autolysis of the yeast cells, improving the complexity and structure of the wine.
Located in the heart of Sorbara di Bomporto, in the province of Modena, the S. Amalia vineyards extend over approximately 6 hectares of flat land, 30 metres above sea level.
The soil, typical of the Emilian plains, is a mix of clay, silt and alluvial deposits, which gives the vines nourishment and unique characteristics.
This terroir, enriched by an ideal climate and mineral-rich soil, is the melting pot where Pignoletto, Trebbiano and Malvasia combine their distinctive qualities, creating the unmistakable character of Pignoletto Spumante Brut S. Amalia.
Full Name: | St. Amalia |
Name: | Pignoletto Modena DOC |
Grape variety: | Pignoletto 85% Trebbiano 10% Malvasia Candia 5% |
Vineyard area: | 2 hectares total |
Breeding method: | Sylvoz trellis with mechanical weeding |
Aua production: | 12000 Bottles |
Alcohol Content: | 11% ABV |
Visual Examination: | Straw yellow color with greenish reflections, with fine and persistent perlage |
Olfactory Examination: | Scents of flowers and fruit |
Taste Test: | Pleasantly savoury, with a lively and structured persistence with notes of green almond and wisteria |
Serving temperature: | Optimal at 4-8°C |
Contains Sulphites |
The WineHunter Award
Gambero Rosso Wine Guide
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