Pinot Grigio Spumante Brut
For decades Tenuta Sant’Anna has been a benchmark for Pinot Grigio and Prosecco production in Veneto with over 140 hectares of owned vineyards. This new product is the perfect combination of the winery’s expertise in both Pinot Grigio and the charmat (or Martinotti) method used for making sparkling wines in autoclave. It is proof of the versatility of the Pinot Grigio grape and Tenuta Sant’Anna’s ability to interpret it.
Tenuta Sant’Anna Pinot Grigio Spumante Brut NV is made with 100% estate-owned Pinot Grigio grapes following the traditional Charmat method which is ideal to retain the natural freshness and intensity of aromas of the grapes further enhanced by the sparking twist. It displays musky pear, stone dust and hints of rich savory spices with hints of sour citrus that create a captivating contrast. Finished clean with a twang of acidity.
The Brut-style (8 g/L residual sugar), pleasantly dry, makes it perfect to be enjoyed throughout the meal, or with appetizers, seafood, sushi and also Asian food.
– Rated 90 Vinous, 90 JS
Eric Guido writes “There’s a lovely inner sweetness here coupled with soft pliant textures and a hint of sour citrus that creates a captivating display of contrasts. This then finishes remarkably clean with a mouthwatering twang of residual acidity.” – Vinous (Dec 2020)
100% Pinot Grigio
Giovanni Casati (in-house enologist), Riccardo Cotarella (Consultant)
10/12 months in glass-lined cement vats.
Grapes are harvested in September and pressed to obtain the free run must, which is then fermented in stainless steel vats at low temperatures, in order to preserve the natural aromas of the grape. Made with the so-called ‘charmat method’ with second fermentation in steel tanks over a period of 60 days which will transform the wine into a refined sparkling wine. Fermentation is stopped by raising the temperature when the desired residual sugar. Residual Sugar is 8g/L for a Brut style.
ALTITUDE 30 meters above sea level
TYPE OF PLANTING Organic
SOIL Medium blend with clay-like tendency
TYPE OF CULTIVATION Spurred cordon
ALCOHOL CONTENT 11.5%