Three bottle pack “1742”

Description1742 is the year in which the cellar was built and is still used today for ageing, the historic cellar bought by Bino when he became passionate about the world of wine. The grapes come from the Petrella and Villa Pace vineyards, in the lower parts of the estate, between 200 and 250 metres above sea level, facing south. They are cultivated using the spurred cordon system. The choice of harvesting in the first 10 days of August is strategic, in order to guarantee the right acidity and alcohol content for the Metodo Classico. Soft pressing is carried out. The first fermentation takes place at a low temperature, between 14 and 16°C, with selected yeasts, in steel tanks for about 15 days in order to preserve the freshness and aromatic qualities of the grapes. After at least three months of ageing in stainless steel tanks, the wine is racked and bottled with the addition of yeast for a second fermentation in the bottle and placed in the underground cellar tunnel on wooden vats to age on the lees. This Metodo Classico Pas Dosé, a blend of Chardonnay and Trebbiano Spoletino, is patiently aged on the lees for a minimum of 30 months before disgorging, guaranteeing complexity and finesse. After disgorgement, the wine continues to rest in the bottle for at least 2 months. The result is a straw yellow wine with a fine and persistent perlage. On the nose, it has the scents of ripe yellow fruit, citrus, acacia flowers and a delicate crust of bread. On the palate, the wine is fresh and savoury, enhancing the pleasure of each sip and combining beautifully with fish dishes, reaching the pinnacle of gastronomic versatility.

Description

Blasi's Metodo Classico Pas Dosé '1742' sparkling wine is named after the year the historic winery was built and is still used for ageing today. Bino, the company's founding father, purchased it when he became passionate about the world of wine. The grapes, a blend of Chardonnay and Trebbiano Spoletino, are sourced from the Petrella and Villa Pace vineyards. These vineyards are located in the lowest-altitude areas of all the other plots, at an elevation between 200 and 250 metres above sea level, and enjoy a southern exposure. They are managed using the spurred cordon training system. Harvesting takes place during the first 10 days of August to ensure adequate acidity and the correct alcohol content for the Metodo Classico. The grapes are pressed gently. The first fermentation takes place at a low temperature of between 14 and 16°C using selected yeasts in steel tanks for around 15 days to maintain the freshness and aroma of the grapes. After ageing in steel for at least three months, the wine is bottled according to the Metodo Classico principles, with the addition of yeasts and sugar for the second fermentation. The wine is then aged in bottles on wooden pupitres in the underground tunnel of the cellar for at least 30 months.
After disgorgement, the wine rests in the bottle for a further two months before being released for sale. The result is a brilliant, straw-yellow wine with a fine, persistent perlage. It has aromas of ripe yellow fruit, citrus, acacia flowers and delicate bread crust. The wine is fresh and savoury on the palate, enhancing the pleasure of every sip, and it pairs beautifully with fish dishes, showcasing its gastronomic versatility.

Description

The Metodo Classico Brut Rosé sparkling wine ‘1742’, produced by Blasi, is named after the year that the historic winery was built and is still used for ageing today. Bino, the company's founding father, purchased it when he became passionate about the world of wine. This sparkling rosé is made from a blend of Chardonnay and Sangiovese grapes, grown in the Petrella and Villa Pace vineyards. Harvesting in the first 10 days of August ensures adequate acidity and the correct alcohol content for the Metodo Classico.
In the cellar, the red Sangiovese grapes and the white grapes are gently pressed. The first fermentation takes place at a low temperature of between 14 and 16°C using selected yeasts in steel tanks for around 15 days to maintain the freshness and aroma of the grapes. After ageing in steel for at least three months, the wine is bottled according to the Metodo Classico principles, with the addition of yeasts and sugar for the second fermentation. The wine is then aged in bottles on wooden pupitres in the underground tunnel of the cellar for at least 12 months.
After disgorgement, the wine rests in the bottle for a further four months before being released for sale. In the glass, the wine is a bright pink colour with a fine, creamy effervescence. The aroma opens with notes of red fruits such as redcurrant, cassis and raspberry, with a subtle hint of bread crust in the background. The wine is fresh and mineral on the palate, enhancing the pleasure of every sip, and is perfect for celebrating or enjoying as an aperitif with friends.