Brut Sant’Evasio is characterized by the production of
foam when it is uncorked, due to carbon dioxide, which is
obtained only thanks to the natural fermentation of the
sugar of the must. Its carbon dioxide, in contact with the
environment, is released in small bubbles. Made from
white Chardonnay grapes.
HARVEST
Between 25th and 30th August.
WINE MAKING
The grapes for the wine production must be picked up
when not completely ripe, so that the berry skin is still
hard, and so it is unlikely to release colour to the wine; the
sugar amount must be quite low, because the alcoholic
content is bound to increase with the re-fermentation; on
the contrary, the acidity must be quite high, as to
guarantee freshness to the wine, also after several years.
Our Brut is obtained with Charmat method.
Its foam is to be thick and compact. While observing the
glass, you will note that the gas will form a rising column,
slow but continuous, made up of small bubbles (perlage),
which will form a long-lasting crown of light foam on the
wine surface.
HOW TO SERVE IT
It should be served at a temperature of 6-8°C in flûte
glasses.
Food pairings: it is perfect with first dishes with fish;
suitable, as usual, with snacks for aperitif, starters and on
toasts.
NOTES
The first witnessing of sparkling wines goes back to the
first century A.D., with the agricultural memories by Pliny
the Elder (Naturalis Historia), where he mentioned the “sparkling wines of goddess Augusta”, reminding how the
ancient Roman emperors appreciated it during their rites
and parties.
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