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Jako Brut Riserva Metodo Classico Extra Brut 2009 by Jako Wine is a sparkling wine offering inviting fruit aromas and a sunny colour, ideal throughout the meal. Grape variety: 100% Pinot Noir from Oltrepò Pavese. Terroir: three hectares of vineyards in the Oltrepò Pavese area. Medium-textured limestone soil; east-northeast exposure. Altitude from 100 to 250 metres above sea level. The training system is Guyot, with a maximum yield per hectare of 100 quintals of grapes, within the limits set by the regulations. Summer pruning is sometimes carried out. Planting density is 3,500/4,000 plants per hectare. Harvest period: first ten days of September, with the grapes harvested by hand. The harvest is carried out by hand using small crates. The grapes are transported to the winery in refrigerated vehicles. The whole grapes undergo soft pressing, but only the first part of the must undergoes static clarification and inoculation with selected yeasts. Ageing: the base wine is aged for 3 months in steel tanks, cold-stabilised and undergoes secondary fermentation for at least 36 months. After bottling in September, it rests in the bottle for at least 2 months. Total acidity: 6.5 g/l. Longevity: 6–8 years. Alcohol content: 12.50% vol.
Price including VAT
Jako Brut Riserva Metodo Classico Extra Brut 2009 by Jako Wine is a sparkling wine offering inviting fruit aromas and a sunny colour, ideal throughout the meal. Grape variety: 100% Pinot Noir from Oltrepò Pavese. Terroir: three hectares of vineyards in the Oltrepò Pavese area. Medium-textured limestone soil; east-northeast exposure. Altitude from 100 to 250 metres above sea level. The training system is Guyot, with a maximum yield per hectare of 100 quintals of grapes, within the limits set by the regulations. Summer pruning is sometimes carried out. Planting density is 3,500/4,000 plants per hectare. Harvest period: first ten days of September, with the grapes harvested by hand. The harvest is carried out by hand using small crates. The grapes are transported to the winery in refrigerated vehicles. The whole grapes undergo soft pressing, but only the first part of the must undergoes static clarification and inoculation with selected yeasts. Ageing: the base wine is aged for 3 months in steel tanks, cold-stabilised and undergoes secondary fermentation for at least 36 months. After bottling in September, it rests in the bottle for at least 2 months. Total acidity: 6.5 g/l. Longevity: 6–8 years. Alcohol content: 12.50% vol.
