{"id":3744,"date":"2018-03-04T17:35:18","date_gmt":"2018-03-04T16:35:18","guid":{"rendered":"https:\/\/cincinnato.it\/metodo-classico\/"},"modified":"2018-03-19T11:33:45","modified_gmt":"2018-03-19T10:33:45","slug":"metodo-classico-is-coming","status":"publish","type":"post","link":"https:\/\/www.cincinnato.it\/en\/metodo-classico-is-coming\/","title":{"rendered":"One thousand bubbles of Bellone. Metodo Classico is coming!"},"content":{"rendered":"

H<\/strong><\/span>ere we are!<\/h3>\n

Next month Cincinnato will present the first sparkling wine made with the traditional method!<\/h4>\n

The factory has been producing “Brut<\/strong>“, since 1990 using the Martinotti method; the wine is made with Bellone grapes.<\/p>\n

What is the differnce between the Martinotti Method<\/strong> and the Traditional Method<\/strong>? It is all downto the development of bubbles in the wine.<\/p>\n

The Brut<\/a>\u00a0Cincinnato\u00a0<\/strong>is produced following the Martinotti Method or Charmat Method.<\/p>\n

The wine<\/strong>, after the first fermentation, is moved to a stainless steel pressure tank with the addiction of sugar and yeats. During this period, called second fermentation, the sugar is trasformed in alcool and carbon dioxide. This phase has a duration oh minimum of 30 days af a maximum of six months; and at the end of process the wine is bottled<\/p>\n

The Metodo Classico Cincinnato<\/strong> is produced with a different method: this method is called Champenoise in France but in Italy Traditional or Classic Method.<\/p>\n

The second fermentation is done directly in the bottles, whit the addition of the liquer de tirage<\/em> (a mix of yeats and sugar). Than the bottles are stopped whith a crown cap.<\/p>\n

The bottles are stored horizontaly for 24 \/ 36 months (some wine sleeped for 120 months). After this period the remunage<\/strong> starts: the bottles are turned until they reathe vertical position (the farms use the giropalette).<\/p>\n

The last step is the disgorging (degorgement<\/em>): the neck of the bottles are frozen and leas are eliminated.<\/p>\n

The bottles are topped with the liquer de expedition and then corked again.<\/p>\n

The\u00a0 Cincinnato<\/strong>\u00a0Metodo Classico<\/strong> is ready to be tasted!<\/p>\n

 <\/p>\n

\"\"

\n","protected":false},"excerpt":{"rendered":"

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