Sparkling wines – traditional method

Moscato Sparkling Brut “Cuvée Giacomo”

  • Grape
    Moscato Bianco of Canelli
  • Vineyard
    Cascina Faia close to the country church of Santa Libera
  • Training
    Guyot
  • Harvest
    Manual harvest in 20 kh cases during the first decade of September
  • RESA /HA
    About 10 tons
  • Alcohol
    13% vol.
  • Vinification

    After harvest and pneumatic pressing, vinification of this cuvèe starts with a natural clarification, without chemical additives, as to separate unwanted solid components from the must. Must is then fermented at controlled temperature, initially at 17/18° C, and in the end at 12° C as to preserve muscat primary flavours (terpenes). Wine is subsequently filtered to avoid malolactic fermentation and keep its typical freshness. The second fermentation, carried on in the bottle, produces the typical bubbles of sparkling wines, the perlage. After a period of at least 36 months, the wines are cleared through the process of manual remuage, the traditional handling of bottles positioned on the pupitres. This swift and accurate movement facilitates the descent of the fermentation deposits in the bidule. After degorgement à la volée, which eliminates the sediments from thewine, the bottles are finally corked with the traditional closure.

  • Serving Temperature and food matching

    10-12° C.

  • Vitigno
    Moscato Bianco of Canelli
  • Vigneto
    Cascina Faia close to the country church of Santa Libera
  • Forma di allevamento
    Guyot
  • Vendemmia
    Manual harvest in 20 kh cases during the first decade of September
  • RESA /HA
    About 10 tons
  • Gradazione Alcolica
    13% vol.
  • Vinificazione

    After harvest and pneumatic pressing, vinification of this cuvèe starts with a natural clarification, without chemical additives, as to separate unwanted solid components from the must. Must is then fermented at controlled temperature, initially at 17/18° C, and in the end at 12° C as to preserve muscat primary flavours (terpenes). Wine is subsequently filtered to avoid malolactic fermentation and keep its typical freshness. The second fermentation, carried on in the bottle, produces the typical bubbles of sparkling wines, the perlage. After a period of at least 36 months, the wines are cleared through the process of manual remuage, the traditional handling of bottles positioned on the pupitres. This swift and accurate movement facilitates the descent of the fermentation deposits in the bidule. After degorgement à la volée, which eliminates the sediments from thewine, the bottles are finally corked with the traditional closure.

  • Temperatura di servizio

    10-12° C.

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FEASR Fondo Europeo Agricolo per lo Sviluppo Rurale: L’Europa investe nelle zone rurali

  • La nostra azienda aderisce alla Misura 10.1.1 del PSR 2014-2020 della Regione Piemonte che finanzia la realizzazione delle tecniche di agricoltura integrata. La Misura 10.1.1 prevede il rispetto delle norme tecniche che regolamentano i trattamenti fitosanitari e le concimazioni dei nostri vigneti e terreni in conduzione. Programma di sviluppo rurale 2014-2020 Misura 10 - Pagamenti Agro-climatico Ambientali Sottomisura - 10.1.1 Produzione integrata Adesione alle tecniche di Produzione integrata


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