Sella & Mosca
Alghero Torbato Mirall Brut
| Denomination | DOC Alghero Torbato Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Torbato |
| Aging | On the lees, in stainless steel for 2 months. |
- Denomination and grape variety: Alghero DOC, 100% Torbato indigenous to Sardinia
- Production method: Charmat method in autoclave, gentle pressing and stainless steel
- Ageing on the lees: 2 months in stainless steel for greater complexity and creaminess
- Aromas and colour: bright straw yellow; notes of acacia, pink grapefruit and bread crust
- Pairings and serving: ideal as an aperitif, with starters and fish dishes; serve at 6–8 °C
Description
What kind of wine it is
Mirall Brut by Sella & Mosca is a white sparkling wine that expresses the character of the Alghero denomination. Made from Torbato grapes, it displays a bright straw-yellow colour. The aromatic profile combines notes of acacia flowers, pink grapefruit, noble yeasts and bread crust. On the palate, this organic sparkling wine reveals a creamy entry that evolves into a dry and linear structure. Its persistent iodised finish makes it perfect for accompanying refined seafood starters.
Where it comes from
The grapes grow in the coastal area of Alghero, in Sardinia. The absolute protagonist is Torbato, a native Sardinian grape variety cultivated with a rigorous organic and sustainable approach. The vines are trained using the spur-pruned cordon system in a unique microclimate. This deep connection with the land translates into a pronounced minerality and a savoury flavour profile, supported by a taut acidity that refreshes and pleasantly prolongs the drinking experience.
How it is produced
Production aims to preserve the original freshness of the grapes. Work in the winery begins with a gentle pressing and static cold settling of the must. The first fermentation takes place in stainless steel at a controlled temperature, with no malolactic fermentation. The prise de mousse occurs in a pressurised tank using the Charmat Method, followed by ageing on the lees for two months. This period enriches the aromatic bouquet and elegantly balances the wine's structure.
History and Curiosities
This fascinating sparkling wine originates in Alghero, reflecting the most authentic soul of Sardinia through the exclusive use of Torbato, a prized native grape variety. Produced by the Sella & Mosca winery with a strictly organic and sustainable approach, Mirall comes to life following the Charmat method. Gentle pressing and subsequent secondary fermentation in autoclave are followed by careful ageing on the lees for two months: a process that enhances the elegant mineral freshness and intense iodised notes, offering a refined tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1899
- Oenologist: Giovanni Pinna
- Bottles produced: 4.800.000
- Hectares: 520
| Name | Sella & Mosca Alghero Torbato Mirall Brut |
|---|---|
| Type | White green charmat method sparkling wine brut |
| Denomination | Alghero DOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Torbato |
| Country | Italy |
| Region | Sardinia |
| Vendor | Sella & Mosca |
| Story | History and Curiosities This fascinating sparkling wine originates in Alghero, reflecting the most authentic soul of Sardinia through the exclusive use of Torbato, a prized native grape variety. Produced by the Sella & Mosca winery with a strictly organic and sustainable approach, Mirall comes to life following the Charmat method. Gentle pressing and subsequent secondary fermentation in autoclave are followed by careful ageing on the lees for two months: a process that enhances the elegant mineral freshness and intense iodised notes, offering a refined tasting experience. |
| Origin | Alghero, Sardinia, Italy |
| Cultivation system | Spur cordon |
| Plants per hectare | 4000 |
| Yield per hectare | 110 q/ha |
| Production technique | Charmat method (second fermentation in an autoclave) |
| Wine making | Soft pressing; static cold decantation; first fermentation in stainless steel at controlled temperature; prise de mousse (second fermentation) in autoclave (Charmat method); no malolactic fermentation; ageing on the lees in stainless steel for 2 months. |
| Aging | On the lees, in stainless steel for 2 months. |
| Total acidity | 5.2 gr/L |
| Allergens | Contains sulphites |