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"Quirinus" Metodo Classico Brut

"Quirinus" Metodo Classico Brut.
St. Quirinus
Location: South Tirol, Caldaro (BZ)
19
£ 39.00 £ 26.40 -32%
Format 0.75 l. (£ 35.20/lt.)
cod. S3920
Good and healthy for the environment

What: From a cuvée of naturally disease-resistant grapes
Why: For its proper complexity
Perfect with: Fish lunch or dinner

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
"Quirinus" Metodo Classico Brut
St. Quirinus
Location: South Tirol, Caldaro (BZ)
£ 39.00 £ 26.40 -32%
Format 0.75 l. (£ 35.20/lt.)
cod. S3920
Good and healthy for the environment

What: From a cuvée of naturally disease-resistant grapes
Why: For its proper complexity
Perfect with: Fish lunch or dinner

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
CHARACTERISTICS
  • TypeVino spumante brut
  • Location South Tirol
  • Grapes aromera 40%, johanniter 30%, bronner 30%
  • Sensations Intense straw yellow, a very fine and persistent perlage, incisive acidity and a ripe aroma of candied citrus fruits, dried fruits and pastries.
  • Vinification Destemming, crushing, clarification and subsequent fermentation of the must in steel barrels at 18 degrees C. Racking, second fermentation in the bottle and disgorgement after 36 months of refinement in the bottle.
  • Alcoholic strength 12.5% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hours beforehand. Open and serve as soon as possible
  • Serving temperature 10 grades
  • GlassFlute / Franciacorta
  • When to drink it in 3 years
  • Pairing Aperitif, Fish menu
VINEYARD
  • Terrain calcareous with porphyry inserts, stony and sandy
  • Exposure and altitude Southeast
  • Breeding method Spurred cordon
  • Planting density 7000
PRODUCTION NOTES
  • Bottled by Robert Sinn – Caldaro (BZ), Italy

  • Produced in Italy

    "Quirinus" Metodo Classico Brut
  • When a wine is not only good, but also healthy for the environment in which it is produced, the pleasure of drinking it is simply double. As in the case of this Quirinus Metodo Classico Brut. It comes from a blend of 40% Aromera with 30% Johanniter and Bronner. These are certainly not common grapes, but they have the particularity of being naturally resistant to the main vine diseases. They therefore represent the new frontier of sustainable viticulture. They are varieties that do not require treatment in the vineyard. After the harvest and the production of the base wines, the cuvée is created and the classic maturation in the bottle takes place. It takes no less than 36 months, i.e. three years, to achieve the right complexity. Only then do we proceed with disgorgement and final dosage. The result is a pleasantly dry sparkling wine with an intense straw yellow colour and a very fine and persistent pérlage. If the nose is dominated by fresh fruit, the mouth reveals a pleasantly fresh sparkling wine, with a well-integrated acidity and an aroma of candied citrus fruit, dried fruit and pastries. Excellent with savoury Asian dishes, this South Tyrolean sparkling wine is the perfect accompaniment to a seafood lunch or dinner. Try it with raw seafood.

    Even centuries ago, the monks of the Bavarian monastery of Tegernsee cultivated wine in Pianizza di Sopra, a hamlet of Caldaro on the wine road. The vineyards in the area provided the wine the Benedictines needed for themselves and for their many high-ranking visitors. St. Quirinus, the monastery's patron saint, gives the Sinn family's winery its name today. An organic and biodynamic farm, at San Quirino they are convinced that even a single bunch of grapes can tell the story of its growth and ripening. About the nature of the soil, the animal life in the vineyard, the wind and the weather. And they are also convinced that this information then passes into the wine produced. That is why in the vineyard, and in the cellar, they work with the utmost respect for the environment and delicately. Wherever possible we work by hand, so that we have direct contact with the vines. In the cellar, for example, we work using gravity, renouncing as far as possible the use of pumps. Traditional methods, however, are also combined with innovative and modern technologies. All done with the sole aim of enhancing the rich natural heritage of the estate.

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