Tenuta di Caseo 410 Chardonnay 2017 Metodo Classico VSQ
Traditional only in the method
I am an elegant sparkling wine, with fine, persistent bubbles. My grapes grow at 410 mt. above sea level: there’s no doubt, I know what’s what!
You can introduce me to your friends for an aperitif, you can invite me to a fish dinner, you can share me, you can savor me during one your famous moments of reflection. ou can do anything you like with me; I get along with everyone.
The sale of this product is forbidden for individuals under the age of 18, in accordance with decree law No. 14/2017.
Its vivid golden yellow color acts as a background for a delicate, continuous perlage and a soft, creamy mousse. The nose is rich, with notes of white fruits which evolve into hints of citron and candied citrus. On the palate one finds marked acidity and tanginess, highly attractive, medium-textured fruit, and a long, gentle finish.
The splendid vineyards of Tenuta Di Caseo used for this Chardonnay Metodo Classico are situated at an altitude of 410 mt. above sea level, in the commune of Colli Verdi in the Oltrepò Pavese.
The soil is predominantly clayey, with the presence of some active limestone. The average age of the vines is twenty years.
36 months on the lees
Vinification and Maturation
Vinification began with soft pressing of the grapes, with the free-run juice being separated from the must resulting from the second pressing. The free-run juice was then clarified and fermented in stainless steel tanks for ten days at a controlled temperature of 16.5°C. After four months’ maturation in stainless steel, the base wine was prepared for the spumante. After eight months, the base wine was put into Champagne-type bottles with a liqueur de tirage made up of wine, sugar, and selected yeasts. The bottles were then corked, ready to be laid horizontal in the cellar, where the second fermentation took place at a constant temperature of between 14°C and 15°C. During disgorgement, which took place in May 2021, the bottle was uncorked, the residue of the yeasts from the second fermentation were removed and the liqueur d’expédition was added, the enologist’s “signature” that renders the wine unique. Finally, the sparkling wine was recorked and left to rest in the cellar.
Brut – 4,90 g/l
12,5% by vol.