CANTINA ORSOGNA LUNARIA ANCESTRALE Pinot Grigio Spumante Brut Nature 2022

CANTINA ORSOGNA LUNARIA ANCESTRALE Pinot Grigio Spumante Brut Nature 2022

ANCESTRAL LUNARIA

SPARKLING Pinot Grigio

BIODYNAMIC and ORGANIC SPARKLING WINE
with spontaneous fermentation base.

Pinot Grigio can boast an important parent: Pinot Noir. In fact, Pinot Grigio is born from a bud mutation. This vine is improperly defined as a white grape, but from the name itself it is clear that we are dealing with a non-white variety. The color of its grapes when ripe is a more or less deep pink. It produces copper-colored wines even if it is vinified in white, while if worked in contact with the skins it takes on a rosé color, very close to bird's eye pink with onion skin reflections. Copper Pinot Grigio boasts a well-rooted tradition known since the times of the Serenissima Republic of Venice which indicated the name of Pinot Grigio wine in sales contracts with the term “Ramato”. In recent years we have witnessed a progressive disappearance of this more classic (coppery) interpretation in favor of the more "modern and technological" white winemaking in which the slight presence of color is removed through the bleaching action of oenological carbon. It is enough to observe a bunch of this vine to understand that the grape does not deserve to be deprived of its natural "color" and with it of part of its varietal complement.

Breeding form
Abruzzo awning or pergola (in the local dialect “la capanne”). Traditional expanded cultivation form of the area characterized by a low density of plants per hectare (1,100-1,600), which supports the natural harmony of the expansion and vegetative development of the roots, bunches and leaves. In the "huts" the harvesting and pruning are exclusively manual and strictly linked to the winemaker and his small peasant property.

Type of terrain

Deep clayey soils with limestone veins.

Altitude
Vineyards cultivated at 400-500 m above sea level.


Type of agricultural management
Biodynamic with organic and DEMETER certification. Biodynamic cultivation is important for the microbiological life of the vineyard and fundamental in the spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens yeast populations and makes spontaneous fermentation very difficult. The originality and singularity of biodynamic wine is its link to the place and the climatic conditions of the year. Biodynamics returns wine to its place of origin, defined by the French as "Terroir" (territoriality).

SPARKLING WINE PINOT GRIGIO
Brut Nature

The ancestral sparkling winemaking technique is based on fermentation in a locked tank at a sugar content (cooling of the must to 6°C and 18g/lt of residual sugar) which guarantees secondary fermentation after bottling without the addition of sucrose.
The wine ferments in the bottle and the maturation of the sparkling wine takes place "sur-lie" or on its own yeasts which give a veiled and opaque appearance, in contrast with the brilliance and brightness of the bubbles of conventional sparkling wines.
THE SPARKLING WINE OBTAINED WITH THE "ANCESTRAL TECHNIQUE" SHOULD NOT BE CONFUSED WITH BRUT NATURE, PAS DOSÉ OR ZERO DOSAGE SPARKLING WINES AS THESE INVOLVE THE ADDING OF SUCROSE IN REFERMENTATION FOR THE SECURITY.

– REFERMENTED WITH ITS MUST
The refermentation in the bottle and the subsequent.

second fermentation occurs thanks to the natural residual sugars present in the wine and does not require the addition of sucrose as in the Charmat and Champenois methods. The ancestral technique is difficult to apply in cold areas where the grapes do not reach a ripeness capable of developing 12.0-12.5% ​​alcohol during refermentation and where the addition of sucrose is used for this purpose. It is therefore to be considered a sparkling winemaking technique from warm areas based on the harvesting of ripe grapes (which have absorbed a lot of energy from the territory) instead of the immature grapes of the other methods (Charmat and Champenois).

SPARKLING WINE characterized by:

– SPONTANEOUS FERMENTATIONS
Winemaking relies on the strength and health of the vineyard to obtain large grapes covered in yeasts essential for spontaneous fermentation.

– WITHOUT ADDED SULPHITES (less than 10 Mg-lt)
Biodynamic sparkling wine has little need for preservatives, its grapes already possess all the necessary elements to stabilize and conserve naturally over time.
Spontaneous fermentation cannot be conducted in the presence of sulphites; adding it to the grapes or to the must in the cellar means eliminating the many families of indigenous yeasts present on the skin which are the fundamental basis of every biodynamic wine. A wine of great complexity needs as many yeasts as possible.


– WITHOUT DISGORGING WITH BOTTOM
By not disgorging, these wines appear cloudy with more accentuated olfactory hints of bread crust linked to a greater presence of yeasts. An immortal bubble in continuous evolution, each bottle is unique and day after day it matures, exalts itself and expresses itself. The best way to make this sparkling wine express itself at its best is to keep the bottle standing upright, so that the solid parts can settle. Sparkling wine with bottom fermentation is the genuine transparency of proposing a sparkling wine that has had no additions: "only a biodynamic sparkling wine, which by regulation does not require additions, can be drunk unfiltered".

– NATURAL TARTAR STABILIZATION
Finding small crystals at the bottom of a bottle? They are harmless precipitations of tartrates and mean that the wine has "felt the cold".
In biodynamics, physical (refrigeration) and chemical treatments are not allowed. Winter cold and weather naturally stabilize the wine.
The conventional tartaric stabilization technique, which involves refrigerating the wine at -5/-6°C for 6/7 days, leads to considerable energy consumption for the sole purpose of avoiding the presence of a few milligrams of harmless tartrate crystals in the wine.

For tasting
Color: it has a pink color with salmon veins, impenetrable due to the turbidity in the bottle.
On the nose: fruity notes emerge with hints of wild strawberry and small red fruits.
In the mouth: on the palate the carbonation is subtle, it delicately tickles the sip and makes it perfect, clean and well-balanced. Excellent flavor length.

Pairings
Fish aperitifs and starters, fish dishes in general, vegetarian dishes.

Recommended temperature
6-8°C

In service
It really depends on personal taste. You can pour the wine into the glass slowly so as not to cloud it or put the yeasts back into suspension by turning the bottle upside down. However, it is important to use "the base" which is the part that gives depth, thickness and distinctiveness to the wine (terroir and grape variety).