INUA Brut Organic - Sparkling Wine Metodo Classico
INUA Brut Organic - Sparkling Wine Metodo Classico
Sale price€23,50
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INUA Brut Organic - Sparkling Wine Metodo Classico
From the sun-drenched hills of Abruzzo, where Pecorino's elegance meets Montepulciano's depth, emerges Inua Brut a vibrant, silky and harmonious sparkling wine. Our newest gem captures the spirit of the land: fresh mountain breezes, golden light, and quiet power of tradition.
Details
- Type: White sparkling traditional method 36 month
- Certifications: Organic Product
- Origin: Abruzzo - Italy
- Grapes: Pecorino - Montepulciano
- Alcohol content: 12.5%
- Allergens: contains sulfites
Organoleptic Features
- Taste: Vibrant and flavorful, smooth and delightfully silky, with a well-balanced structure, refined finesse, and elegant character. Offers excellent persistence on the palate and a memorable aftertaste that recalls its pleasant aromas.
- Bouquet: Elegant and refined, with a full and intense character. Delightful fruity citrus nuances are complemented by distinctive notes of bread crust and brioche.
- Color: Pale wine yellow in color, light and exceptionally bright.
- Food matching: Excellent for an aperitif, with appetizers, fish tartare or carpaccio, seafood and fish dishes.
- How to serve: Serve at 8°-10° C
- Storage: Store away from light and temperature changes, preferably with the bottle lying down.
Technical Features
- Grape production area: Cellino Attanasio (TE) – Abruzzo Italy
- Terrain altitude: 350 m. Slm
- Soil type: clayey limestone
- Processing: organic cultivation
- Growing system: simple Guyot
- Harvest: manual
- Vinification:The vinification process for base sparkling wines starts with gently pressing whole grapes, followed by separating the free-run must. The clear must is then decanted and fermented at about 18°C with selected yeasts. To limit the use of additives, especially sulfur dioxide, a hyperoxygenation technique is used to naturally stabilize the wine against oxidation.At winter’s end, the base sparkling wines are blended, sweetened with organic sugar, and undergo bottle fermentation at approximately 13°C following the “Classic Method,” using yeasts that produce low levels of SO₂. Following this secondary fermentation, Inua Brut is aged on the lees for about 36 months, allowing the yeast to develop key sensory and flavor qualities in the wine.Next, through the “remuage” process, bottles are gradually rotated from a horizontal to a vertical position, allowing the yeast sediment to collect near the bottle’s neck. This sediment is then removed during “degorgement” by freezing the neck and ejecting the lees. Finally, an “expedition liqueur” is added to replace the wine lost during disgorgement, and the bottles are corked and labeled, completing the process.
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