LA SBERCIA

LA SBERCIA VINI

VINI OLTREPO

VINI BORGORATTO MORMOROLO

BORGORATTO MORMOROLO

BORGORATTO MORMOROLO PRODUZIONE VINI

BORGORATTO MORMOROLO AZIENDE AGRICOLE

VINI OLTREPò PAVESE

VINI OLTREPO PAVESE

AZIENDE AGRICOLE OLTREPO

AZIENDE AGRICOLE OLTREPò

AZIENDE AGRICOLE VITIVINICOLE OLTREPO

PRODUZIONE VINI OLTREPO

PRODUZIONE VINI OLTREPO PAVESE

SUBLIMERLOT MERLOT OLTREPO

VIGNA DEI GINEPRI CABERNET SAUVIGNON CROATINA OLTREPO PAVESE

VIGNA DEI GINEPRI SAUVIGNON BLANC RIESLING OLTREPO PAVESE

BARBERA OLTREPO PAVESE

BONARDA OLTREPO PAVESE

CHARDONNAY OLTREPO PAVESE

RIESLING ITALICO OLTREPO PAVESE

MOSCATO OLTREPO PAVESE

PINOT GRIGIO ROSE OLTREPO PAVESE

SPUMANTE ROSAE SPUMANTE ROSE METODO MARTINOTTI OLTREPO PAVESE

L’azienda agricola La Sbercia sorge nell’omonima frazione del comune di Borgoratto Mormorolo, nel cuore dell’Oltrepo’ Pavese. La Sbercia si impegna costantemente ad effettuare una selezione del prodotto a partire dalla vocazione del terroir, proseguendo con l’individuazione di adeguati sesti d’impianto, del sistema di allevamento, delle tecniche di potatura e diradamento dei grappoli, al fine di ottenere un prodotto di elevate caratteristiche qualitative.

 
 

SPARKLING WINE CLASSIC METHOD - PINOT NERO BRUT

Grape

Pinot Nero 100%

Winemaking
he hand-picked grapes are selected and lightly pressed to separate the must from the skins; at this point, the prime must (the first 50% of pressing draining liquid, more fruity and fine) is separate from the second-pressing must. The first must is then fermented in stainless steel barrels at a controlled temperature of 16 °C. In spring, the base wine with the addition of sugar and selected yeasts (liqueur de tirage) is bottled. The bottles are laid horizontally in stacks at a constant temperature of 14-16 °C, where they will remain for the "prise de mousse" (second fermentation) for at least 9 months, as to obtain a fresh, young and exquisitely delicate sparkling wine. Subsequently, with the "remuage" (shaking) phase, the lees sediment is separated from the walls of the bottle. In the dégorgement (disgorgement) process the bottle is uncorked, the residue of rifermentation yeast is eliminated and the liqueur d'expédition is added, to help creating a unique final product. At this stage, the sparkling wine is corked and allowed to stand a few months before marketing.

Organoleptic properties
Color:
brilliant straw yellow.
Perlage:
fine and persistent with a very soft foam.
Fragrance: fruity, elegant. Distinctive scent of bread crust, ripe apples and rosa canina.
Taste: soft, with a pleasant freshness that gives the palate a good consistency and structure.

Alcohol content
12,50 % vol

Food pairings
Always great: as an aperitif, wholemeal and also very pleasant between meals, thanks to its balanced softness. It goes well with fish and vegetables au gratin first courses, baked, grilled and fried fish, as well as delicate stuffed pasta and white meat.

Service temperature
6 - 8° C

Available also vinified in rose.