Arunda – Alto Adige Spumante DOP Extra Brut
€37.00
2 in stock
| Producer | Arunda |
|---|---|
| APPELLATION | Alto Adige Spumante DOP Extra Brut |
| Grape variety | Chardonnay 80%, Pinot Nero 20% |
| COUNTRY | Italy |
| REGION | Trentino – Alto Adige/Südtirol |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 12.50% |
| Drinking Window |
It is, with little possibility of error, the “highest” sparkling wine in Europe, aged at an altitude of 1200 meters above sea level in Meltina, on a plateau between Bolzano and Merano overlooking the South Tyrolean valley.
Arunda is a Company founded by the wine technician Josef Reiter and his wife Marianne, based on the belief, gained through years of experience, that altitude is a particularly relevant element in the winemaking process of classic method sparkling wines. The important factor is not so much the actual altimetry above sea level, but above all the temperature range and the generally lower temperatures, which guarantee the best conditions for the maturation of these wines.
The Reiter family supports this awareness with constant and careful quality control: the grapes come from small winemakers with whom the producers have relationships of trust and advice on agricultural practices, soils and “crus” carefully selected by the family for their land and exposure. The refinement and sparkling process are completely entrusted to the Reiter in their cellar, with long yeast passages, never less than 24 months. The attention for the expression of the terroir is also proved by the choice of the producer to use low sugar dosages, to better enhance the peculiarities of the soils.
The extra brut cuvée comes from Terlano and Salorno grapes in the hamlet of Pochi, on a soil rich in porphyry and limestone. The 2017 and 2016 vintages were assembled in this wine while the dégorgement of this bottle is from 2019, without any sugar in the dosage.
Freshness on the nose and in the mouth: fine perlage, small wild flowers on the nose, a delicate note of fresh bread crust, never excessive, and good acidity.
On the advice of the producer, to be paired with a risotto with lemon and “tataki” salmon.
6-8 °C
24-30 months on the lees.
