TECHNICAL SHEET
| Sparkling wine type | Brut |
|---|---|
| Vineyard location | Costa di Breganze |
| Soil type and exposure | Volcanic hills, 300 m above sea level, south-west exposure |
| Grape variety | 60% Vespaiola 40% Chardonnay |
| Cultivation system | Guyot “alla cappuccina” (by this system shoots are tied up as a small arch) |
| Harvest time | Manual harvest, middle of September |
| Vinification | Stem-crushing and soft pressing. Must is clarified by static sedimentation through controlled temperature. Fermentation is carried out using selected yeasts; fermentation temperature is 18-20 °C |
| Foaming | long Charmat method: 25/30 days of refermentation at 16-18 °C with selected yeasts; a refinement period of 120 days on its yeasts follows. Then the wine is bottled and it lies for some weeks. |
| Sugar residue | 12 g/l |
| Alcohol by volume | 12,5 % vol |
| Acidity | 7,6 g/l |
| Colour | Brilliant straw yellow with shining, fine and persistent bubbles |
| Tasting notes, nose | Masiera reveals itself with fresh scents of acacia flowers, yellow peach, pear, grapefruit and aromatic herbs like thyme |
| Tasting notes, palate | Forceful and vibrant, it reveals its fresh citrus acidity. Very fine aromatic persistence, elegant and refined finish |
| Serving temperature | 4-6 °C |
