If we have time to listen to it, it makes the same sound, in its foam and bubbly, of the sea and the sand.
- Max Jacob
Ciatò Re Luigi, pas dosé, has an enveloping full persistent flavor. It is the perfect combination between tradition and innovation. It inebriated the palate with its delicate bubbly typical of the classical method.
Re Luigi is obtained exclusively from a selection of Nero di Troia grapes produced in white. They are strictly harvested by hand, at the first hours of the dust. The entire grape is placed in a hydraulic press and is pressed immediately after the harvest. The pressure is slow and only the best part of the must will compose the cuvée. It is followed by natural decantation of 12 hours and fermentation in iron steel tanks, strictly kept at a temperature of 15°-16° C for 15 days. Between February and the beginning of March the tirage is made, then the bottles are stacked for 24 months or more in a controlled temperature canteen to guarantee the right process of lysis of yeast. After this period called prise de mousse and after a passage on the pupitres with the operation of remuage, manually cured, the disgorging is done and finally Re Luigi is ready.
Grape: 100% Nero di Troia
Production zone: Castelluccio dei Sauri (Italy)Acreage planted: 4 acres. Exposure North - North West, and South-South
East, 300 meters above sea level.
Soil type: gravelly, calcareous, and of medium consistency in the hills, not irrigated.
Vineyards: espalier system with Guyot pruning.
Planting density 3500 plants per hectare. Yield per hectare 80 quintals.
Harvest period: first ten days of September with manual harvesting and selection of the grapes.
Winemaking: Soft pressing of whole grapes and subsequent grapes and subsequent fermentation controlled temperature (14-15°) in steel tanks. steel tanks.
Bottling: the tirage is carried out in spring following the harvest.
Maturation in the bottle for a period of not less than 24 months in temperature-controlled in temperature-controlled rooms.
Characteristics: color tending towards golden, on the aromas of toasted yeast and fruit. and fruity aromas. In the mouth, it is soft, fresh, and creamy, very mineral and balanced, very fine and persistent perlage.
Pairing: recommended for aperitifs, meat and fish starters in particular crudités, seafood and shellfish, fried food. For the whole meal with seafood, vegetable, and creamy stuffed pasta, second courses of seafood, and white and white meat, but also red if there is mushrooms, vegetables, omelets, creamy cheeses, and creamy cheeses and well-seasoned pizzas.
Serving temperature 6°-8° C