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Spinsanti, Sisto V

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Spinsanti, Sisto V

Spinsanti, Sisto V

The wine presents a pale straw-yellow color with brilliant reflections. It boasts an intense and persistent bouquet, featuring balsamic fragrances of sage and thyme that seamlessly blend with floral notes of acacia, along with a crisp scent of bread crust. On the palate, it offers a fresh and full taste, characterized by excellent minerality and a rich acid structure. This wine is versatile, making it an ideal choice as an aperitif and a perfect companion for the entire meal of typical Mediterranean cuisine from the sea. Additionally, it pairs exceptionally well with oysters, Parmesan, and medium and long-aged cheeses, making it an excellent choice to conclude a meal, especially when enjoyed with strawberries.

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Description

The wine presents a pale straw-yellow color with brilliant reflections. It boasts an intense and persistent bouquet, featuring balsamic fragrances of sage and thyme that seamlessly blend with floral notes of acacia, along with a crisp scent of bread crust. On the palate, it offers a fresh and full taste, characterized by excellent minerality and a rich acid structure. This wine is versatile, making it an ideal choice as an aperitif and a perfect companion for the entire meal of typical Mediterranean cuisine from the sea. Additionally, it pairs exceptionally well with oysters, Parmesan, and medium and long-aged cheeses, making it an excellent choice to conclude a meal, especially when enjoyed with strawberries.

Additional information

Denomination:

White Sparkling Brut
Grapes

100% Pecorino
Vintage

NV
Production Technique:

After delicately pressing hand-harvested grapes in crates, the grape must undergoes a 24-hour skin contact at 5 °C, enhancing the dissolution of varietal aromas. Subsequently, fermentation in an autoclave initiates the production of carbon dioxide, which integrates into the mass, creating the characteristic effervescence during the foaming phase that spans approximately 60-85 days. Throughout this period, secondary aromas emerge, influenced by the use of yeast. Following this phase, tartaric stabilization occurs through low-temperature cooling, and the process advances to isobaric bottling. The fermentation takes place in stainless steel tanks (autoclaves).
Alcohol content:

12%

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