Medot Brut 48

22,80

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Wine region: Goriška Brda
Vintage: Not determined, matures on yeasts for at least five years
Variety: 60% rebula, 20% pinot noir, 20% chardonnay

BRAND NAME:

SORT: Ribolla Gialla, Chardonnay, Pinot noir

COLOUR: White

STYLE: MEDIUM BODY

SUGAR LEVEL: DRY

VOLUME: 0,75L

ALCOHOL LEVEL: 12,50%

Product description

Medot Brut 48 represents a seductive harmony between freshness and maturity. Beautiful fruity notes, charming freshness and long ending. Four years of sitting on yeast, it is the youngest sparkling wine of the Medot Homestead, but already shows the character and characteristics of serious champagnes.

Winemaking process: Immediate pressing of grapes, cooling of grape must at 8 0C in a stainless-steel vessel; after two days the process continues with racking and adding of selected yeasts. Fermentation, separated by varieties, takes place at a controlled temperature of up to 16 0C. Shorter ageing on fine lees, combining wines in as a basis for fermentation during spring months. Fine filtering, adding of tirage liqueur and start of secondary fermentation in a bottle during the summer.

Bottling: Bottles of 0.75 l, 6 bottles in each cardboard box; 1 to 3 magnum bottles of 1.5 l in a wooden box or 3 in a cardboard box.

Characteristics: It is the youngest line of Medot sparkling wines, which has aged on yeast for “only”48 months. Its appearance gives us cause
to believe that it will be a very rich and elegant sparkling wine despite its youth. Small, subtle bubbles are vivacious and energetic.

Colour: Yellow-green with golden shades.

Aroma: Nose is fresh, fruity and mineral. The tone of mature Golden Delicious prevails, overlapping with a smell of white peach and almond
blossom. In the background we can perceive gentle autolytic tones of the 4-year ageing on yeast lees.

Flavour: We can perceive cake pastry, white fruits, and citrus as well as a full and harmonic taste of minerals, with a convincing long ending.

Recommended dishes: Medot Brut 48 can be used as an aperitif; it combines excellently with oysters, fish and meat carpaccio and baked fish.

Serving temperature: 5°C.

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