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Blanc de Morgex et de la Salle SpumanteSpumante

Grape varieties
Grape varieties
Percentages
100% Prié Blanc
Details

Obtained from grapes from the highest vineyards in Europe collected at proper ripeness. For its production the ungrafted vines are still planted, without having to use rootstock.

Cultural system: low pergola, with a traditional structure in wood or also in stone.

DOC Production allowed: 90 quintals of grapes per hectare

Vinification yield: 70% of the harvest

Vinification: traditional refermentation in the bottle in compliance with the discipline of the Blanc de Morgex et de la Salle classic method; the wine base develops the first fermentation in hardwood (larch-oak) and in stainless steel. The first dégorgement (disgorging) is developed in no earlier than 18 months

Surface area: surface area registered in the DOC Vineyard Register is 24.82 hectares (2004)

Production: declared for DOC: 1.236 hectolitres (2003)

Color: yellow with greenish reflections

Fragrance: notes of fruit, white flowers (lilac, wisteria and mimosa)

Flavor: creamy, soft, cool, with a finish of clear mineral flavor; fine and persistent perlage (tiny bubbles)

Alcoholic strength: from 11.5° to 12.5°

Acidity: minimum 4.5 grammes per litre expressed in tartaric acid

How it is served:
The classic method spumante type in the diverse versions, extra brut - brut - demisec is suited to every type of food with antipasti and delicate dishes and is characterized by refined mineral notes obtained by a stay in the bottle of at least one year before the final production.
Try it with ravioli stuffed with sautéed trout with sage and dressed with a light zucchini cream or with oyster gratin.

The recommended serving temperature is 6 - 8° C and it should be kept strictly at temperatures below18°, bedded in a cool place, avoiding long exposure to light. To be consumed preferably within 2 years.

Wine producers

Cave du Vin Blanc de Morgex et de La Salle

Itinerary 1Cooperative cellar Morgex
Cave du Vin Blanc de Morgex et de La Salle
The Cave was founded in 1983 as the first result of the policy of support and development of Valdostan viticulture enacted by the Administration.
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