Nose
Mas de Fer boasts subtle bubbles that rise copiously to form a luscious froth that remains on the surface and then gives way to intense floral scents of wisteria and acacia blossoms, followed by peaches, butter, apples, oranges and an elegant hint of licorice powder.
Palate
In the mouth it releases a pleasant crunchy sensation, the balance of sweet and savoury, bitter and and spicy is perfect.
Growing Conditions
Soil featuring alternating layers of gravel and compact calcareous conglomerates, temperature excursion and constant ascending air currents create the ideal conditions for adding rich aromas, complexity and character to the wine.
- ALTITUDE: 500 m.s.l.m.
- TYPE OF SOIL: clay with sandstone subsoil
- GROWING METHOD: modified cappuccina
- PLANT DENSITY: 3500 ceppi per ettaro
Harvest
September
- PRODUCTION PER HECTARE: 135q/ha
Winemaking
- WINEMAKING: Off skins by gentle pressing
- PRIMARY FERMENTATION: Static decantation and temperature controlled fermentation
- FOAMING: 30-40 days
- FINING: 1-3 months
- SPARKLING WINEMAKING METHOD: Refermentation in big tanks “Charmat Method”
- PRESSURE: 5 atm
Appearance
The colour is straw yellow with elegant pale green highlights.
Food Pairing
Ideal as an aperitif, it goes well with cheese, cold cuts, fish, white meat and Oriental specialities.
