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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.

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

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.

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