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Fenilon - Classic Method Champenoise

It's a sparkling wine produced from wine vintage 2012 with 100% Chardonnay grapes selected in the vineyard in a year that proved to be of good quality. Once harvested at dawn, the grapes underwent a process of pressing, and the wort (inoculated with selected yeasts), was able to ferment at a controlled temperature.

 

In the spring of 2013 was carried out by “tiragè”  (22g. / Lt. sugars to arrive at a total of 6.5 bar internal pressure) some cuveè that has rested for 15 months in our cellars at a constant temperature of 12 ° allowing the yeast to perform well in their job until the time of disgorgement in May 2014.

  

It 'a sparkling wine in which we can recognize the qualities of freshness dates from an area in which the grapes ripen in their final phase in a climate influenced by a good temperature in the first place, and by gifts minerals due to glacial soils, gravel and well drained.

 

• Aspect: Brillliant.

• Colour:   Straw yellow with gold highlights.

• Perlage:  Fine  with numerous and persistent bubbles.

 

It's a sparkling wine in which we can recognize the qualities of freshness due to an area in which the grapes ripen in their final phase in a climate influenced , at first, by a good temperature ,  and also by  mineral properties of the glacial,  gravel and well drained soils.

Val d'Adige Vini - Spumante Vino di Qualità Antico Fenilon, metodo classico Champenoise
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Sparkling Wine FENILON - Classic or  Champenoise Method
The tradition of the Classic Method or Champenoise.
IOf the three methods of producing sparkling wines ( Classic, Charmat,  Transfer), methode classic or traditional is the most costly and labor-  intensive.  The two primary grape varieties used in making sparkling wine are  chardonnay and pinot noir. All sparkling wines are harvested at lower sugar  content than those picked for typical table (still) wines. This is done for two  reasons: first, to obtain a lower alcohol level in the base wine (wine made  from the initial fermentation and also called the cuvee). Since sugar is  converted to alcohol during fermentation, the lower the sugar level in the  juice, the lower the alcohol content in the finished product. Winemakers need  this lower alcohol content in the base wine because they induce a second  
.It is a young and fresh wine,  with  alcohol content of 12.5% vol. that goes from aperitif throughout the meal, but mainly with fish  dishes. Our thoughts are aimed at producing such a "craft" product of great quality, and this may in any way restrict the number of bottles  placed on the market, creating the character of exclusivity and privilege that adds value to those products considered "niche" wanted  and appreciated by true connoisseurs of the fine precious sparkling wines.. 
fermentation later in the process, which produces additional alcohol. The second reason for harvesting grapes at lesser  sugar levels is to obtain a higher total acidity (and lower pH), which gives the wine its crispness and longevity.  Grapes, basically, start out as balls of acid. During the ripening process, acids decrease and sugars increase. For still wines,  winemakers seek the perfect balance of sugars and acids. For sparkling wines, they're more concerned with sugar levels,  which are usually desirable between 17 and 19 percent (brix) at harvest. Table wine sugars are around 22 to 24 brix at  harvest.  After grapes are harvested, the juice is pressed off and sent to  containers -- either oak barrels or stainless steel tanks -- for a first  fermentation. After the wine has spent the desired time in the vessels,  the various lots are blended together to form the assemblage -- the  final blend of grape varieties and/or lots for the finished wine.  At this point the tirage -- a mixture of sugar and yeast -- is added to the  base wine. The wine is bottled with a bidule, a small plastic cup that fits  in the bottle's neck and into which the sediment eventually settles. A  crown cap, like ones on a bottle of beer, secures the opening.  It's in the bottle that the second fermentation takes place, as the tirage  produces alcohol and carbon dioxide. (The reason sparkling wine  bottles are thicker than regular wine bottles is because they must withstand the pressure of the carbon dioxide -- up to 90  pounds per square inch.) This process, along with aging that takes place during the second fermentation, is called en tirage.  Temperature is very important during second fermentation. The cooler the fermentation, the finer the bubbles in the finished  product. So wines en tirage are often stored in very cool cellars.  After the second fermentation is completed, dead yeast cells break down (a process called autolysis) and settle to the  bottom or attach to the side of the bottle. At this point the winemaker determines how long the wine will remain en tirage, or  on the yeast. (Extended yeast contact gives wine a "yeasty" characteristic plus added complexity of secondary flavors.)  Once the desired time has passed, the sediment must be removed without losing the sparkle, or carbon dioxide. The first  step in this process is riddling or remuage.  Riddling is done by hand. Bottles are placed on a pupitre, or riddling rack -- an A-frame device with holes into which the  bottles' necks were fitted. Bottles are then placed at a slight angle to start, and a mark is painted on the bottom of each so  the riddler -- the person responsible for turning the bottles -- can gauge how far to turn the bottle each day. Each day he  gives the bottles a slight turn, increasing the upward angle of the bottles' bottoms so the sediment  collect in the neck (in the  bidule) against the crown cap. This process continues until the bottles are almost perpendicular, with the necks facing down.  Before to close the bottle with the cap in the shape of mushroom, a mixture, the liqueur d'expedition, is added (made with  wine , flavours and sugar )with the purpose of restoring the wine lost during disgorgement but especially to confer to the  sparkling wine taste characteristics unique. In fact, the composition of the liqueur d'expedition is a business secret.   
Antico Fenilon, Vino e spumate metodo classico cuvee a Preabocco di Brentino Belluno, Val d'Adige
Production Estate of Fine and High Quality Sparkling Wines ” ANTICO FENILON “ - Fam. Secchi  Loc. Fenilon in Fraz. Preabocco di Brentino Belluno ( Valdadige )  - VR - ITALY - Tel. & fax +39 (0)464 684051 / Mob. +39 339 2467186 - Email info@anticofenilon.it  
Natural Yeast for Sparkling Wines with Classic or Traditional Method
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