Milazzo Metodo Classico V.S.Q. sparkling

 
Milazzo Metodo_Classico__Milazzo Metodo Classico
 
 
Classification: Classic Method V.S.Q. sparkling

Grape Varieties : Green Inzolia and Chardonnay

Alcohol                 12.5% by vol.

Tasting notes       Light yellow with greenish glints colour, rich bouquet, with a full and balanced taste

Serving temperature 8 – 10°C

Pairing                   Ideal accompaniment to hors d’oevres, fish and light soups

 

 

 

 

 

Awards Grand Mention at the International Oenological Competition - VinItaly, April 2009-

IMPORTED BY:  

 

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Saverio-Lo-Leggio-Giuseppina-e-Giuseppe-Milazzo

 

 

 

 

 

 

 

 

 

 Milazzo Vini Sicilywine.com page

 

 
 
 
 
 

MILAZZO VINI FEDERICO II REX SICILIE

Federico_II_Rex__MIlazzoMILAZZO VINI FEDERICO II REX SICILIE

TYPE: sparkling, Classic

Method: V.S.Q.

COLOUR: straw-green

PERLAGE: very fine and lasting

BOUQUET: rich, delicate and, at the same time, bursting through.

TASTE: rich, delicate and, at the same time, very well balanced and fine.

ALCOHOL CONTENT: 12.5% by volume

 

BEST DRUNK AS An ideal aperitif and a wine of great class, taken with meals, especially to accompany fish, mollusk and crustacean dishes.

SERVING TEMPERATURE: around 8-10° C

 

 

 

 

 

Milazzo vineyard workersVINE-STOCK USED three different Chardonnay clones, white Pinot and a very small amount of White from black-skinned grapes.

 

 

 

harvest MIlazzo11HARVESTING
carried out by hand, just when the technical experts say it’s the right time to make the best sparkling wine base. The grapes are placed in 14kg plastic containers, sterilized with hot water jets after each usage.

 

 

Milazzo barrels27WINE MAKING METHOD
After a very gentle pressing of the whole bunches of white grapes and an even gentler one of the black-skinned grapes, in a pneumatic press with central bellows, the fermentation takes place in stainless steel, thermostatically controlled vats. This gives the ideal wine for a “sparkling base”. 

 

 

Sig.-Milazzo-in-cantinaDuring the year following harvest and after the “cuvé” has been made, it is re-fermented in bottles and at a controlled temperature and kept for around four years on its lees. It is then uncorked and the “liqueur d’expédition” is added. It is then refined for a further four months in a temperature controlled environment.

 

 

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