Pojer e Sandri
Metodo Classico Cuvee 19-20 Extra Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 65% Chardonnay, 35% Pinot Nero |
| Aging | Fermentation and maturation in small oak barrels for 6 months; then refermentation in the bottle with ageing on the lees for at least 36 months before disgorgement. |
- Blend: 65% Chardonnay and 35% Pinot Noir, Traditional Method Cuvée 19-20
- Dosage and ageing: No dosage, at least 36 months on the lees
- Perlage: Very fine bubbles with a persistent crown and elegant mousse
- Aroma: Notes of vanilla, almond, hazelnut, hay and evolving flint
- Pairings: Aperitif or throughout the meal with fish and cheese. Serve at 6-8 °C
Description
What kind of wine it is
This Metodo Classico Extra Brut sparkling wine by Pojer e Sandri is a profound expression of the Dolomites region. The result of a structured blend, it combines Chardonnay and Pinot Noir in a mature aromatic profile. The glass reveals a very fine perlage, heralding a bouquet where the character of Chardonnay intertwines with notes of vanilla, almond, hay and flint. On the palate, it is extremely dry and straightforward, with a texture that beautifully accompanies the entire meal.
Where it comes from
The grapes are grown in Faedo, in the areas of Pianezza and Palai, between five hundred and seven hundred metres above sea level. The hillside slopes benefit from optimal exposure and the ventilation of the Ora del Garda. The uniqueness of the terroir comes from the silty-limestone and sandy soils, with volcanic porphyritic rocks, marl and dolomite. This complex geology imparts a marked mineral tension, ensuring the wine develops a dry, precise taste that is strongly linked to the mountain environment.
How it is produced
Vinification begins with fermentation in small oak barrels on indigenous yeasts, enriched by stirring of the lees. In spring, a blend of different vintages is created, followed by the typical refermentation of the Metodo Classico. The wine matures for at least thirty-six months on the lees before disgorgement. The absence of added sugars, a hallmark of a strict zero dosage, preserves the purity of the fruit and enhances the character of this sparkling wine with its clear and decisive personality.
History and Curiosities
Born in the heart of the mountainous terroir of Trentino-Alto Adige, this captivating Metodo Classico Extra Brut from Pojer e Sandri expresses the essence of the high-altitude vineyards of Faedo, caressed by the Ora del Garda wind. The cuvée masterfully combines two vintages of Chardonnay and Pinot Noir, fermented in oak barrels with indigenous yeasts. Resting on the lees for at least 36 months enriches its structure and gives rise to a zero dosage of pure character, releasing an extremely fine perlage and evolved notes of vanilla, almond and flint.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1975
- Oenologist: Mario Pojer
- Bottles produced: 250.000
- Hectares: 33
Faedo 1998: We are already starting to show our thirst for innovation: we are among the first at a national level to market Chardonnay, which until then was practically unknown.
Faedo 2002: We patent the reduction and press vinification with nitrogen recovery, which drastically reduces the use of sulphites. We then begin to wash the grapes through the grape jacuzzi.
The arrival of Marianna, Matteo, Fiamma, Elisa and Federico has brought further life and energy to this dream in which passion and innovation are the keystone.
Faedo 2013: The Zero Infinito project is born: Zero chemical treatments in the countryside, Zero sulphur dioxide, Zero commercial yeasts, Zero clarifying agents, Zero filtrations, Zero antioxidants. Read more
| Name | Pojer e Sandri Metodo Classico Cuvee 19-20 Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 65% Chardonnay, 35% Pinot Nero |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Pojer e Sandri |
| Story | History and Curiosities Born in the heart of the mountainous terroir of Trentino-Alto Adige, this captivating Metodo Classico Extra Brut from Pojer e Sandri expresses the essence of the high-altitude vineyards of Faedo, caressed by the Ora del Garda wind. The cuvée masterfully combines two vintages of Chardonnay and Pinot Noir, fermented in oak barrels with indigenous yeasts. Resting on the lees for at least 36 months enriches its structure and gives rise to a zero dosage of pure character, releasing an extremely fine perlage and evolved notes of vanilla, almond and flint. |
| Origin | Faedo (Pianezza locality) and Palai, Trentino-Alto Adige, Italy |
| Soil composition | Faedo is located between the Permian formation of the porphyry platform (volcanic rock) and the Werfenian deposits of sandstones, siltstones, marls, limestones and dolomites. The soil varies in depth from 30 to 100 cm, is silty-limestone in type and rests on a marly conglomerate. Valbona, on the other hand, was shaped in ancient times by the retreat of glaciers and later by the action of the Scorzai stream: by carving into the porphyry rock (volcanic origin), dark brown sandy soils rich in skeleton (rounded pebbles) were formed. |
| Cultivation system | Open Trentino pergola |
| Plants per hectare | 6000 - 6200 |
| Fermentation | At least 36 months on the lees |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Fermentation and maturation in small oak barrels in contact with indigenous yeasts, with weekly stirring of the lees; bottle refermentation in spring (traditional method) with base wines from two vintages and two varieties; disgorgement after at least 36 months on the lees; zero dosage. |
| Aging | Fermentation and maturation in small oak barrels for 6 months; then refermentation in the bottle with ageing on the lees for at least 36 months before disgorgement. |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |