• Fulvio Beo sparkling

Fulvio Beo sparkling

INFO

  • - Brand: Cà Rugate
  • - Product Code: Spumante Metodo Classico
  • - Reward Points: 14
  • - Availability: 100
16,25€ 13,80€
Ex Tax: 11,31€
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Denomination: Spumante Metodo Classico

Grape varieties: 100% Garganega

Area of production: Ca’ Rugate’s own vineyards in Brognoligo di Monteforte d’Alpone

Harvest: Beginning of September

Wine marking process: The first fermentation takes place in stainless steel tanks.The following spring, this still wine is bottled with an addition of yeast and a second fermentation in bottle follows, producing a fine mousse.

The wine matures for 24 months with its yeast lees, gaining flavour and complexity. It is then disgorged to remove the spent yeast and labelled.

Tasting note: Pale straw gold in colour, with greenish tinges and fine, long-lasting bubbles. Delicately fruity on the nose, with a hint of yeasty complexity; well-balanced and soft in the mouth, with a long crisp finish.

Serving: A delightful aperitif but also lovely with fish dishes, sea food and any light meals.

Suggested initial serving temperature: 8°C

Ca' Rugate today
The new cellar was inaugurated in 2002 which began the dynamic growth of the last ten years of the estate of Ca' Rugate. The arrival of Michele brings a lively entrepreneurial spirit that has permitted its expansion and further affirms the winery both in terms of quality and organization. It is in these last years that more considerable viticulture development has taken place. From 2002 to 2008 around 30 hectors (74 acres) have been purchased in the best areas of Monteforte d'Alpone and Montecchia di Crosara which makes a total of 48 hectors (119 acres).

Technical Specifications
product Classic method sparkling wine
region Veneto
grapes 100% Garganega
alcohol 12,5% vol.
winemaking The first fermentation takes place in stainless steel tanks.The following spring, this still wine is bottled with an addition of yeast and a second fermentation in bottle follows, producing a fine mousse. The wine matures for 24 months with its yeast lees, gaining flavour and complexity. It is then disgorged to remove the spent yeast and labelled
volume cl 75

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