Velenosi
Metodo Classico Gran Cuvee 2022
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Marche (Italy) |
| Grape varieties | 70% Chardonnay, 30% Pinot Nero |
| Aging | Bottle ageing on the lees (sur lie) for at least 60 months; followed by placing 'en pointe' on pupitres, riddling, disgorgement and the addition of the liqueur d’expédition. |
- Classic Method Dry: White sparkling wine from the Marche region, dry dosage, 12.5% vol
- Grape composition: 70% Chardonnay and 30% Pinot Noir from Ascoli Piceno, vineyards at 200 metres altitude
- Maturation on the lees: 60 months in the bottle for greater complexity and a persistent, savoury finish
- Tasting notes: hints of bread crust, whitecurrant and gooseberry; fine and long-lasting bubbles
- Awards and serving temperature: 89 Luca Maroni points, 2 Gambero Rosso glasses; serve at 6-8 °C
Description
What type of wine it is
Gran Cuvée Brut by Velenosi is a quality white sparkling wine from the Marche region, produced using the Classic Method from Chardonnay and Pinot Noir grapes. On the palate, it presents a fresh style and a rich, persuasive taste, enhanced by a fine, persistent perlage and aromas of bread crust, white currant, and gooseberry. Its profound complexity is the result of fermentation in steel and a rigorous ageing process of 60 months on the lees.
Where it comes from
This wine comes to life in the Marche territory, specifically in the area of Ascoli Piceno, at an altitude of approximately 200 metres above sea level. The vineyards benefit from a medium-textured soil tending towards sandy and are cultivated using the Guyot system, with a density of about 5,000 vines per hectare. The link with the land is deep: the first harvest dates back to 1991, marking the beginning of a production rooted in the authenticity of this geographical area.
How it is produced
Production begins with a manual harvest, carried out at dawn or in the late afternoon in small crates. The grapes are immediately taken to cold storage rooms to preserve their characteristics. Destemming and soft pressing follow. The first fermentation takes place in temperature-controlled steel tanks for about ten days. Subsequently, the liqueur de tirage is added for the second fermentation in the bottle. Resting on the lees (sur lie) lasts for a full 60 months. The cycle concludes with the bottles being placed neck-down on pupitres, followed by remuage, dégorgement, and the final addition of the liqueur d’expédition.
History and interesting facts
Velenosi's Traditional Method has its roots in the past, with the first harvest recorded in 1991, starting a majestic tradition of excellence in the Marche region. In 1994, the very first disgorgement finally revealed this extraordinary sparkling wine to the world. A fascinating fact lies in its meticulous harvesting: the grapes are strictly hand-selected only at dawn or in the late afternoon, immediately resting in cold storage rooms. Awarded two black glasses by Gambero Rosso, the wine embodies a historical heritage of authentic dedication.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1984
- Oenologist: Attilio Pagli, Filippo Carli
- Bottles produced: 2.500.000
- Hectares: 192
The heart of the company is located in the historic city of Ascoli Piceno, which is located in the region Marche at a distance of about 20 km from Adriatic Sea and at a height of 150/200 m above sea level.
The company's farms extend across the hills that surround the splendid valley of the Tronto river, which, thanks to its clayey and fertile soils, has always been suited to the cultivation of vines.
In addition to the four companies located in Ascoli Piceno, Castorano, Monsampolo del Tronto and Castel di Lama, there is a vineyard in the area of Ancarano (TE) and in the area of San Marcello (AN), between the Castelli di Jesi.
Since the beginning, the winery has achieved great success with journalistic criticism published in the most renowned national and international newspapers such as: W, Robert Parker, Red shrimp, Luca Maroni, AIS and many others.
This is why it is present throughout the national territory with the collaboration of 85 agencies and abroad where it is present in 52 nations both in Europe and in the rest of the world.
Production to date is approximately 2.500.000 bottles and the expectations certainly don't stop there. Read more
| Name | Velenosi Metodo Classico Gran Cuvee Brut 2022 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Chardonnay, 30% Pinot Nero |
| Country | Italy |
| Region | Marche |
| Vendor | Velenosi |
| Story | History and interesting facts Velenosi's Traditional Method has its roots in the past, with the first harvest recorded in 1991, starting a majestic tradition of excellence in the Marche region. In 1994, the very first disgorgement finally revealed this extraordinary sparkling wine to the world. A fascinating fact lies in its meticulous harvesting: the grapes are strictly hand-selected only at dawn or in the late afternoon, immediately resting in cold storage rooms. Awarded two black glasses by Gambero Rosso, the wine embodies a historical heritage of authentic dedication. |
| Origin | Ascoli Piceno |
| Soil composition | Medium-textured soil tending towards sandy |
| Cultivation system | Guyot |
| Plants per hectare | five thousand |
| Yield per hectare | 80 |
| Fermentation | About 10 days |
| Production technique | Destemming and gentle pressing of grapes at the correct ripeness; fermentation in stainless steel at a controlled temperature for approximately 10 days; addition of the liqueur de tirage and bottling for a very slow second fermentation in the bottle; ageing in the bottle on the lees (sur lie) for at least 60 months; placing on pupitres, riddling, disgorgement and addition of the liqueur d’expédition. |
| Wine making | Manual harvesting in the early morning or late afternoon in small crates, with cooling in cold storage before arrival at the winery. Destemming and soft pressing; fermentation in stainless steel at a controlled temperature for approximately 10 days. Addition of the liqueur de tirage and bottling for a very slow second fermentation in the bottle. Ageing in the bottle on the lees for at least 60 months, then placed on riddling racks, riddling, disgorgement and addition of the liqueur d’expédition. |
| Aging | Bottle ageing on the lees (sur lie) for at least 60 months; followed by placing 'en pointe' on pupitres, riddling, disgorgement and the addition of the liqueur d’expédition. |
| Allergens | Contains sulphites |