Spumante Brut Metodo Classico "Quirinus" St. Quirinus

The Metodo Classico Brut 'Quirinus Brut' sparkling wine from the St. Quirinus winery is made from Piwi vines, a word derived from the German 'Pilzwiderstandsfähig', meaning resistant to fungi. In fact, Piwi varieties are resistant to diseases caused by fungal attack. The choice of this type of vine, which minimises the use of chemicals or pesticides in the vineyard, is in line with the organic and biodynamic philosophy of Michael, the owner and winemaker. This classic sparkling wine has a pronounced acidity and is not lacking in aromaticity, with aromas of dried fruit and biscuits, given by its long ageing. The vineyards are located in the municipality of Caldaro, more precisely in Pianizza di Sopra, an area characterised by calcareous moraine soils, typical of Alpine areas, with a percentage of gravel, at an altitude of 450-490 metres above sea level. The microclimate is unique, influenced by the Buche di Ghiaccio biotope, which allows very cool ventilation even in summer, giving the wines a fruity profile and considerable finesse. The vines are trained with the Guyot system, with a strict manual selection during the harvest and a yield of 90 quintals of grapes per hectare. After harvesting, the grapes are gently destemmed and about 1/3 of the must ferments in wooden barrels, while the remaining 2/3 ferments in steel tanks. The base wine matures for about eight months before being drawn off. After drawing off, the wine undergoes a second fermentation in the bottle using the classic method. The sparkling wine remains in the bottle and matures on the lees for a good 60 months before being racked and released. In the glass, it has a brilliant straw-yellow colour and a fine, persistent perlage. On the nose, it has a refined minerality, with hints of stone, chalk and stone and citrus fruit. The palate is balanced, fresh and creamy, with a long, enveloping finish. Perfect as an aperitif, 'Quirinus Brut' goes well with fish carpaccio, bruschetta and delicate hors d'oeuvres, but is also at its best with first courses of Mediterranean cuisine.