SALTAMARTINO Bianco Frizzante Igt Tuscany
Saltamartino is a sparkling wine that is born with the method of natural refermentation in the bottle from Grechetto grapes. Lively and refreshing, on the palate sapidity and citrus freshness face each other for a bubble of incomparable drinkability. To be shaken putting the yeasts on the bottom in suspension for a softer taste.
Typology: Sparkling white with the bottom (unfiltered)
Name: IGT Tuscany
Certification: organic wine
Alcol: 11,5% (zero zuccheri residui)
Service temperature: 8-10°C
Moment to taste it: Aperitif, brunch, picnic with friends
Pairings: Vegetarian dishes, shellfish, appetizers and fish first courses, to try with zucchini pasta and courgette flowers.
Vintages Produced: 2021
Closure: Crown cap
Straw yellow in color with golden reflections, slightly veiled with a lively and fine foam. The nose offers hints of yellow fruit, flanked by notes of citrus, yeast and bread crust. On the palate it is lively, fresh and of good sapidity, giving a very fresh and invigorating drinkable profile, with pleasant notes of citrus peel and salty minerality. Saltamartino is able to give a flowing and decidedly fresh and refreshing taste. The "bottom" of yeasts enhances the taste giving the wine softness, for this reason we recommend tasting it "turbid".
Vineyard Agronomic Management
All farm crops are conducted with the certified organic method and the use, where necessary, of preparations and techniques belonging to biodynamic practice. From pruning to harvesting and sorting, all cultivation operations are carried out manually.
Vinification and Aging
The grapes are harvested by hand in crates, cooled and then softly pressed and the must obtained is clarified by cold static decanting. The must then ferments in steel at a controlled temperature. The wine is kept on the lees in stainless steel containers until the beginning of spring of the following year. It is then bottled by hand with a crown cap, without filtration and sulfur additions. The wine completes the alcoholic fermentation by transforming the residual sugars into alcohol and carbon dioxide.