Fruit
Earth
Acid
Body
Minerality
Notes from Fiorano:
"This unique sparkling wine is produced using the so called “Ancestral Method”. The grape juice is cleaned and after the fermentation starts it is immediately bottled. The second fermentation occurs within the bottle in an anaerobic environment creating the conditions of natural effervescence without the addition of yeasts or sugars. The product does not undergo disgorgement. For this reason, a slight veil of sediment remains within the bottle that determines a milky visual effect on inspecting the wine. Scighera is deliberately left unfiltered to preserve the overall natural organoleptic characteristics."
Country
Italy
Region
Marche
Varieties
Pecorino
Farming
Organic
Soil
Argillaceus -Calcareus
Winemaking
Short maceration with the skin grape, fermentation with indigenous yeasts under controlled temperature in stainless steel tank. Bottling of the partially fermented must-wine with residual sugar still present. The wine rests throughout the winter and then naturally ends the alcoholic fermentation in the bottle, without further addition of must or sugars, when the warm season starts. The wine comes out two -three years after the harvest. Unfiltered wine, not clarified, not stabilized, without disgorgement , without the addition of sulfur dioxide. The natural CO2 present produced during fermentation acts as a natural antioxidant. The residual yeast present in the bottle on the bottom that makes this wine veiled, gives softness and complexity to the wine.