Terre della Baronia Gran Cuvée - Brut
Our Challenge to Multi-Vintage Sparkling Wines
Terre della Baronia Gran Cuvée was the winery's first Metodo Classico sparkling wine, introduced in 1993. It embodies our finest art of blending: the combination of different vintages gives this sparkling wine its distinctive fullness of flavor and aroma, a character that is faithfully expressed in every edition.
It represents our challenge to multi-vintage sparkling wines, created with the aim of revealing the countless nuances of our terroir, the Terre della Baronia.
Creating the Cuvée
Terre della Baronia Gran Cuvée is the result of meticulous selection and blending of the finest sparkling-wine base wines from different vintages.
The crucial stage is the tasting and evaluation of the various cuvées, selecting those with the finest characteristics and bringing them together to create a harmonious interplay of aromatic and flavor nuances, resulting in a complex and balanced wine.
For this edition, the main cuvée comes from the 2015 harvest and is the result of blending nine Chardonnay clones, each cultivated in a different sub-area. Selected Inzolia clones are added to provide complexity and enhance the elegance of the Chardonnay.
Approximately 10% of the blend consists of an older reserve cuvée, with the oldest vintage dating back to 2006.
WINE TYPE: Classic Method Brut Sparkling Wine
GRAPE VARIETIES: Chardonnay – Inzolia
SOIL TYPE: Contrada Milici: Marl-derived plateau with a high clay content, strongly calcareous and rich in stones. Contrada Ninotta: White soil with strongly calcareous marl and grey loamy-silty soil.
TRAINING SYSTEM: Tendone and trellis systems, with spurred cordon and Guyot pruning VINE DENSITY: Tendone: 1,600 vines/ha / Trellis: 5,600 vines/ha / YIELD: 80 quintals/ha
HARVEST PERIOD: Chardonnay: first half of August; Inzolia: early September.
HARVESTING METHOD: Careful selection of the grape clusters directly in the vineyard, followed by manual harvesting into 14 kg crates.
WINEMAKING: Whole-cluster pressing, using only the first pressings. Fermentation at a controlled temperature. The sparkling-wine base wines are aged in stainless-steel tanks.
MATURATION: The cuvée, with the addition of the tirage liqueur, undergoes secondary fermentation in bottle. The bottles are then stacked in the cellar and aged on the lees for a minimum of 48 months.
Tasting Notes
Deep straw yellow in color, with an intense mousse and a beautifully formed persistent crown. Fresh and vibrant on the nose, with green aromatic-herb notes accompanied by delicate and pleasant spicy nuances, followed by citrus notes on the finish. Fresh and savory on the palate, with excellent persistence. Subtle notes of yeast emerge on the finish, discreet and beautifully integrated.
Food Pairings
Excellent as an aperitif and ideal with fish dishes, shellfish, mollusks and oysters, as well as foie gras.
SERVING TEMPERATURE: 5–7°C.
ALCOHOL: 12.5% vol.
