Jako Brut Riserva Metodo Classico Extra Brut 2009 of Jako Wine is a sparkling wine that offers inviting fruit aromas and a sunny color, ideal for any meal. Grape variety: 100% Pinot Noir from Oltrepò Pavese. Terroir: three hectares of vineyard land in the Oltrepò Pavese area. Soil texture of medium calcareous; exposure to East-Northeast. Altitude from 100 to 250 meters above sea level. The cultivation system is a Guyot with a yield of a maximum of 100 quintals of grapes per hectare, within the limits of the regulations. Sometimes summer pruning is used. The planting density is 3500/4000 plants per hectare. Harvest time: first decade of September with hand harvesting of grapes. The harvest is done by hand using small crates. The grapes are transported to the winery using refrigerated means. The whole grapes are subjected to soft pressing, but only the first part of the must undergoes static clarification and inoculation of selected yeasts. Aging: the base ages for 3 months in steel tanks, is cold stabilized, and ferments for at least 36 months. After bottling in September, it rests for at least 2 months in the bottle. Total acidity: 6.5 g/l. Longevity: 6-8 years. Alcohol content: 12.50% vol.
KDV dahil fiyat
Jako Brut Riserva Metodo Classico Extra Brut 2009 of Jako Wine is a sparkling wine that offers inviting fruit aromas and a sunny color, ideal for any meal. Grape variety: 100% Pinot Noir from Oltrepò Pavese. Terroir: three hectares of vineyard land in the Oltrepò Pavese area. Soil texture of medium calcareous; exposure to East-Northeast. Altitude from 100 to 250 meters above sea level. The cultivation system is a Guyot with a yield of a maximum of 100 quintals of grapes per hectare, within the limits of the regulations. Sometimes summer pruning is used. The planting density is 3500/4000 plants per hectare. Harvest time: first decade of September with hand harvesting of grapes. The harvest is done by hand using small crates. The grapes are transported to the winery using refrigerated means. The whole grapes are subjected to soft pressing, but only the first part of the must undergoes static clarification and inoculation of selected yeasts. Aging: the base ages for 3 months in steel tanks, is cold stabilized, and ferments for at least 36 months. After bottling in September, it rests for at least 2 months in the bottle. Total acidity: 6.5 g/l. Longevity: 6-8 years. Alcohol content: 12.50% vol.
