Classic Method Baglio del Cristo di Campobello Extra Brut Grillo Millesimato 2018

Cristo di Campobello 2018 Metodo Classico vintage 2018 Doc Sicilia, the new sparkling wine from pure Grillo grapes, aged for 36 months

The new Metodo Classico Extra Brut sparkling wine is born in an excellent terrain, where Nero d’Avola and Grillo have found their perfect habitat and full expression, thanks also to the continuous attention and company research that today has led Baglio del Cristo di Campobello to this new production. The newborn sparkling wines with their freshness and elegance are an expression of the Bonetta philosophy: to create balanced wines, very drinkable and persistent, which are a faithful expression of the Mediterranean territory.

The classic method Grillo Extra Brut 2017, produced in only 3800 bottles, is further added value to the range of company wines. Grillo, with the unique scent of the Sicilian land, will make people talk about it with this sparkling wine. This is evident from its olfactory elegance, from the sensation full of linearity and verticality and from the clear predisposition to the longevity of the sparkling wine

Delicate straw yellow color, with very light greenish hues. Fine and elegantly persistent perlage. Fragrant aromas of bread crust, with floral notes of broom and fruity hints of peach, pear, citrus and Mediterranean scrub. Pleasant and creamy in the mouth, with fruity returns and almond sensations. The balanced acidity fills the palate with freshness ensuring an intense taste and a long persistence.

TECHNICAL DATA SHEET

GRAPE VARIETIES USED: Grillo

QUALIFICATION: Sicily Controlled Designation of Origin

Harvest: Harvested in the first ten days of August.

Bottles produced: 3871 – 36 months on the lees – disgorgement 2021/756 – 50 months on the lees – disgorgement 2022

SOIL TYPE: Deep, mixed calcareous and chalky soil, hilly, with an altitude ranging between 230 and 270 meters above sea level.

Plants per hectare: 4,000

Yield per hectare: 130 ql.

Alcohol content: 12.50% by vol.

Total acidity: 7.10 g/l

Ph: 3.00

Serving temperature: 6 – 8°C

HARVEST: Manual harvest in small crates after careful selection in the vineyard. The grapes, brought to a temperature of 8-10ºC, are softly pressed and the best fraction of must is separated and decanted by cold sedimentation. At the end of fermentation, a period of refinement on the fine lees follows for about six months at a controlled temperature in steel. Subsequently, the tirage and refermentation in the bottle are carried out with refinement on the yeasts: one part for 36 months, another part will remain for 50 months. The manual operation of remuage of the bottles is carried out. After disgorging at least three months in the bottle before being marketed.