SEARCH SITE BY TYPING (ESC TO CLOSE)

en
    it

    Skip to Content

    METODO CHARMAT

    FUSHÀ

    Fushà experience!

    METODO CHARMAT

    FUSHÀ

    In the glass

    It is the name which in the Arbëresh language spoken in the area of Piana degli Albanesi designates the flat lands that surround our Insolia grape vineyards.

    Vinification

    Grapes are carefully selected, lightly pressed and left to settle at a low temperature for 48 hours. The base juice undergoes fermentation at a controlled temperature until spring, when it is poured into pressure tanks and, with the addition of yeasts, is fermented once more as the residual sugar spontaneously transforms and generates the carbon dioxide which gives the wine its subtle perlage.

    Ageing

    In steel vats and a further 3 months in bottle at a controlled temperature.

    Fushà experience!
    mappa-tenute

    Estate

    Palermo

    Grape

    Insolia

    Denomination

    IGT TERRE SICILIANE – ORGANIC SPARKLING WINE

    First Vintage

    2018

    In the glass

    It is the name which in the Arbëresh language spoken in the area of Piana degli Albanesi designates the flat lands that surround our Insolia grape vineyards.

    Vinification

    Grapes are carefully selected, lightly pressed and left to settle at a low temperature for 48 hours. The base juice undergoes fermentation at a controlled temperature until spring, when it is poured into pressure tanks and, with the addition of yeasts, is fermented once more as the residual sugar spontaneously transforms and generates the carbon dioxide which gives the wine its subtle perlage.

    Ageing

    In steel vats and a further 3 months in bottle at a controlled temperature.

    mappa-tenute

    Estate

    Palermo

    Grape

    Insolia

    Denomination

    IGT TERRE SICILIANE – ORGANIC SPARKLING WINE

    First Vintage

    2018

    Food Pairings

    Excellent as an aperitif and very food-flexible.

    Ideal serving temperature

    6-8 ᵒC

    Metodo Charmat

    The yeasts transform the sugars contained in the wine into alcohol and carbon dioxide. The sparkling wine is completed before bottling: when they end up in the bottle the bubbles are ready to be drunk.

    Technical Notes

    The base juice undergoes fermentation at a controlled temperature until spring, when it is poured into pressure tanks and, with the addition of yeasts, is fermented once more as the residual sugar spontaneously transforms and generates the carbon dioxide which gives the wine its subtle perlage.

    Download

    DATA SHEET

    You may also like...

    to-topto-top