Production Area: Ischia D'Ischia, municipality of Forio localities Cimmentorosso and Spadara
Sparkling wine: Classical method
Classification: Quality vinospasm produced in specified region "V.S.Q.P.R.D."
Producer: Colella Giosuè Winery
Property vineyards: It has 3.00 in Località Cimmentorosso and Spadara, Forio
Grape Variety: White Cherry 95% Foraster 5%
Soil: Slightly sloping
Altitude: 120/150 m. slm
Grape production for Ha: 85-88 q.li for Ha
Harvest period: End of August, beginning of September
Processing: Squeezing grapes with pneumopressa, cold clarification (5-6 ° c) of the must and filtration of the same, yeast inoculation and controlled fermentation (15-18 ° c)
Grape yield / wine: 66-68%
Stabilization of wine
Bottle to Bottle Compression: Spring
Fermentation temperature for foaming: 15-18 ° c
Processing steps after foaming: After 6 months the bottle is put to tip in pupitres, and the various shaking phases for lees are deposited. After a year of bottling operations, breakthrough with the addition of custom liquor. After the break, stay at least three months in the local bottles.
Enochemical Characteristics: Alcohol = 12.50% - Sugars = 12-15 gr / liter - Ac. Total = 5.50 °% (tartaric acid) - Total dry extract = 34-35 gr / liter - Aromatic pressure at 20 ° c = 4.60-5.00 Atm
Sensory characteristics: Straw yellow color with light greenish reflections. Dry and long flavor.Profumes typical of the source grapes with a slight hint of breadbasket.
Serving temperature: 6-8 ° C as an aperitif or at the end of 8-9 ° c for all meals and especially with molluscs and fish.