Spumante Metodo Classico


Spumante Metodo Classico
Winery: Le Morette
Region: Veneto
Grape: Turbiana and Chardonnay
Production Area: 4,000 plants per hectare with a grape yield of about 9,000 kg
Serving Temperature: 2 – 6°C.
Alcohol Strength: 12.5%

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This Classic Method is the result of a long research in order to best express the potential of the territory, from Turbiana and Chardonnay grapes. After a long period of stay on the lees, at least 36 months, it is harmonious and enveloping. The company’s great little masterpiece, “Blanc de Blancs”, is produced only in the best vintages.
It has a straw yellow color, with bright golden reflections. The perlage is fine, subtle and persistent. The nose is rich, complex and intense, characterized by ample hints of medlar and fresh almond, with a bottom of bread crust. Ample and velvety flavor, rich and persistent, endowed with great elegance with a pleasant note of freshness and minerality, it is enriched by light balsamic scents.
The elegant and fresh flavor makes this Classic Method the ideal companion for aperitifs and numerous cooking proposals. Ideal serving temperature, 8-10 ° C.

Produced only in the best harvests, from a careful selection of Turbiana and Chardonnay grapes.

Guyot modified with arch. Plant density of 4,000 plants per hectare with a grape yield of about 9,000 kg.

Third decade of August, to obtain a fresher and more savory must.
The harvest is done strictly by hand.

The grapes transported in small crates to the cellar are softly pressed to obtain a more intact must. The two grapes are vinified separately, the musts ferment in stainless steel tanks at a controlled temperature.
At the beginning of March the blending and the “mis en bouteille” takes place with the addition of selected yeasts for the second fermentation. The bottles are then left to rest in our cellars for at least 36 months. After the maturation period, with the help of the “pupitres”, the yeasts are slowly descended along the neck of the bottle, waiting for the “degorgement”. This operation then includes the addition of the “liqueur d’expedition”, a true family secret, made mainly with wine from the same vintage, aged in oak barrels, which gives complexity and elegance to the Classic Method. The “mariage” continues in the bottle for at least 3 months, before being marketed.

At least 36 months in the bottle.

Millesimo: 2013
Tirage: March 2014

Alcohol content: 12.5% ​​vol.
Total acidity: 6.30 g / l
pH: 3.22
Dry extract: 22.10 g / l
Sizes: 750 ml




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