Jako Brut Riserva Metodo Classico Extra Brut 2009 by Jako Wine is a sparkling wine that offers inviting fruit aromas and a sunny color, ideal for any meal. Grape variety: 100% Pinot Noir from Oltrepò Pavese. Terroir: three hectares of vine land in the Oltrepò Pavese area. Medium limestone soil texture; East-Northeast exposure. Altitude from 100 to 250 meters above sea level. The training system is Guyot with a yield per hectare of a maximum of 100 quintals of grapes, within the limits of the regulations. Sometimes summer pruning is carried out. The planting density is 3500/4000 plants per hectare. Harvest time: first decade of September with hand-picking of the grapes. The harvest is done by hand using small-sized boxes. The grapes are transported to the cellar using refrigerated means. The whole grape is subjected to soft pressing, but only the first part of the must undergoes static clarification and an inoculation of selected yeasts. Aging: the base is aged for 3 months in steel tanks, it is cold stabilized and undergoes fermentation for at least 36 months. After bottling in September, it rests for at least 2 months in the bottle. Total acidity: 6.5 g/l. Longevity: 6-8 years. Alcohol content: 12.50% vol.
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Jako Brut Riserva Metodo Classico Extra Brut 2009 by Jako Wine is a sparkling wine that offers inviting fruit aromas and a sunny color, ideal for any meal. Grape variety: 100% Pinot Noir from Oltrepò Pavese. Terroir: three hectares of vine land in the Oltrepò Pavese area. Medium limestone soil texture; East-Northeast exposure. Altitude from 100 to 250 meters above sea level. The training system is Guyot with a yield per hectare of a maximum of 100 quintals of grapes, within the limits of the regulations. Sometimes summer pruning is carried out. The planting density is 3500/4000 plants per hectare. Harvest time: first decade of September with hand-picking of the grapes. The harvest is done by hand using small-sized boxes. The grapes are transported to the cellar using refrigerated means. The whole grape is subjected to soft pressing, but only the first part of the must undergoes static clarification and an inoculation of selected yeasts. Aging: the base is aged for 3 months in steel tanks, it is cold stabilized and undergoes fermentation for at least 36 months. After bottling in September, it rests for at least 2 months in the bottle. Total acidity: 6.5 g/l. Longevity: 6-8 years. Alcohol content: 12.50% vol.
