Cesarini Sforza
Aquila Reale Brut Riserva 2013
| Denomination | DOC Trento Spumante Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | At least 90 months on the lees in the bottle, followed by disgorgement and a further 6 months of rest before release; in addition, at least 7 months of maturation on fine lees before bottling. |
- Vintage and designation: Trento DOC Riserva 2013, Classic Method Brut sparkling wine
- Grapes and vineyard: Organic Chardonnay from Maso Sette Fontane, Cembra Valley at 500 metres
- Extended ageing: Over 90 months on the lees, followed by disgorgement and 6 months of rest
- Sensory profile: Notes of candied fruit, petit fours and citrus; savoury, deep and persistent flavour
- Technical data: 12.5% vol, residual sugars 4 g/l; low dosage to enhance territorial purity
Description
What kind of wine is it
Cesarini Sforza Aquila Reale Riserva is a sparkling wine produced using the strict Traditional Method. A true expression of the Trento region, it is made by enhancing Chardonnay from organic viticulture. In the glass, it reveals a straw-yellow hue with vivid golden highlights. On the nose, it releases fragrant aromas of candied fruit and delicate pastries, with a refreshing citrusy finish. On the palate, it displays a deep structure and a pronounced savoury streak, supported by an acidity that prolongs its persistence. The low dosage preserves its pure character.
Where does it come from
The grapes come from Maso Sette Fontane, at the entrance to the Cembra Valley at five hundred metres above sea level. Facing west, the vines are trained using the Trentino pergola system in a climate with strong temperature variations, refreshed by the Ora del Garda wind. The well-drained soils have a sandy-loam profile with a detrital and slightly calcareous matrix rich in stones. This environmental context allows for optimal ripening of the bunches, enhancing their freshness and giving the wine a marked savouriness.
How is it produced
Hand-harvested, the whole bunches undergo a gentle pressing in a Marmonier vertical press to extract only the free-run must. Fermentation takes place in both steel and oak barrels, with ageing on fine lees. In late spring, the blend is created before bottling. The secondary fermentation in the bottle initiates a long ageing on the lees of at least ninety months. The process concludes with disgorgement, the addition of liqueur d’expédition and a further six months of rest in the cellar before release.
History and Curiosities
Since 1734, the prestigious cru Maso Sette Fontane, located at the entrance to the Val di Cembra, has provided the exceptional Chardonnay that gives life to Aquila Reale Riserva 2013. This noble Trento DOC is matured for a remarkable 90 months on the lees, achieving unparalleled persistence and savoury depth. The rigorous Metodo Classico, overseen by three generations, involves a minimal dosage of liqueur to enhance the purity of the Dolomite terroir. Awarded the 5 Grappoli Bibenda and the Gold The WineHunter, this vintage boasts an aristocratic perlage and rare longevity.
Awards
-
2013
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2013
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2013
93/100
One of the most prestigious wine guides in Italy.
-
2013
3One of the most prestigious wine guides in Italy.
-
2013
4Italian Sommelier Association (AIS) guide
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1974
- Oenologist: Andrea Buccella
- Bottles produced: 1.000.000
Reviving this ancient legacy, in 1974 Lamberto Cesarini Sforza, together with a small group of entrepreneurs, founded the eponymous winerywith the aim of producing high quality sparkling wines that would be able to impose themselves not only among Trentino producers, but also on the national and international scene.
Today, just like in the origins, Cesarini Sforza holds firm to the three pillars on which the best winemaking culture is founded: tradition, innovation and the pursuit of excellence. Cesarini Sforza, under the aegis of Aquila Reale, makes itself the interpreter of the noblest mountain bubbles, refined and versatile sparkling wines capable of proudly telling all the strength of a unique territory, extraordinarily suited to viticulture. Read more
| Name | Cesarini Sforza Aquila Reale Brut Riserva 2013 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Trento DOC |
| Vintage | 2013 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cesarini Sforza |
| Story | History and Curiosities Since 1734, the prestigious cru Maso Sette Fontane, located at the entrance to the Val di Cembra, has provided the exceptional Chardonnay that gives life to Aquila Reale Riserva 2013. This noble Trento DOC is matured for a remarkable 90 months on the lees, achieving unparalleled persistence and savoury depth. The rigorous Metodo Classico, overseen by three generations, involves a minimal dosage of liqueur to enhance the purity of the Dolomite terroir. Awarded the 5 Grappoli Bibenda and the Gold The WineHunter, this vintage boasts an aristocratic perlage and rare longevity. |
| Origin | Ravina (TN) |
| Soil composition | The soil is detrital, slightly calcareous, not very deep, sandy loam, well-drained. |
| Cultivation system | Simple Trentino pergola |
| Plants per hectare | 4500 ceppi/ha |
| Yield per hectare | 35 hl/ha (50% in free-run must) |
| Harvest | Between late August and early September |
| Fermentation | At least 90 months on the lees in the bottle |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Manual harvesting in small containers between late August and early September; gentle whole-bunch pressing in a Marmonier vertical press with only 50% of the must selected for the Riserva. Fermentation mainly in stainless steel and partly in oak barrels; ageing for at least 7 months on fine lees (in small French oak containers). Malolactic fermentation in most of the wine, depending on the vintage. Blending in late spring, then bottling (not before June), secondary fermentation in bottle and long ageing on the lees; disgorgement with the addition of a small amount of liqueur d’expédition and a further 6 months of rest before release. |
| Aging | At least 90 months on the lees in the bottle, followed by disgorgement and a further 6 months of rest before release; in addition, at least 7 months of maturation on fine lees before bottling. |
| Total acidity | 7.25 gr/L |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |