Vino Bianco Frizzante - SETE

Vino Bianco Frizzante- SETE

The Vino Bianco Frizzante by SETE is obtained from pure white grapes that come from old 50-year-old vines located on calcareous-clay red soil in the district of Leò Lago in the Municipality of Priverno. The grapes of the spumante base, were harvested in the last week of August, macerated twelve hours on the skins, they were pressed with a hydraulic press and fermented in steel. The base wine was made sparkling with the addition of must obtained from a late harvest at the end of September. Disgorgement a but no. The Vino Bianco Frizzante has a thin bubble, with balanced acidity and a great drink. Citric, clean and refreshing like a sparkling lemonade under the august sun. Rare wine only 500 bottles produced.

Service

It is advisable to taste it at a temperature of 6/8 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairing

Excellent with fish appetizers, stuffed pasta, main courses of white meat, to try with a dish of sea cruditè

Cellar: SETE

SETE natural wines is located in Priverno, a small town in the province of Latina, close to the Monti Lepini, a few kilometers from the Circeo National Park. Here in the valley of the river Amaseno we find farms buffalo and the famous broccoletti spadoni. In the background, there are the vineyards, which due to the economic crisis have been abandoned or eradicated, but they remain small particles of old vineyards rich in biodiversity. Sete is an agricultural, social and cultural project born in 2013 from an idea of ​​Emiliano and Arcangelo, two young friends, with the aim of saving the few vineyards left in the Amaseno river valley, precisely in the territory of the municipalities of Priverno, Roccagorga, Maenza and Sonnino. Emiliano and try to recover the old vines and vinify separately the grapes of each vineyard particle. The vineyards are cultivated in harmony with nature so that the wines can tell these beautiful places. In the vineyards, the processes are manual with no chemical intervention, and only Bordolese and sulfur mash is used. In the cellar, the musts ferment with the only indigenous yeasts, and do not receive any addition of sulfur dioxide, at any stage. All wines are neither clarified nor filtered. All SETE wines are grape juices to try and try again.