LUNATICA<\/span><\/strong><\/p>\n NAME:\u00a0\u00a0 <\/strong>LUNATICA<\/strong><\/p>\n TYPE<\/strong>: Sparkling Rose Wine<\/strong><\/p>\n DENOMINATION:\u00a0 <\/strong>TUSCANY <\/strong>Regional Geographical Indication<\/p>\n HARVESTING YEAR:\u00a0<\/strong>2023<\/strong><\/p>\n ALCOHOL BY VOLUME: <\/strong>13%<\/strong><\/p>\n CURIOSITY:\u00a0<\/strong>Know as “Ancestral Method” is a winemaking method that we could define as the forerunner of bubbles, given that it is a process dating back to ancient times but also used today to manage to maintain that naturalness that has been lost with new technologies. \u00a0The “ancestral method” was generally used in the Champagne<\/strong>area; The wine obtained has a greater organoleptic complexity. \u00a0These wines, which do not undergo disgorgement, are usually turbid for the yeasts present in suspension and with the classic smell of bread crust.\u00a0<\/strong>Formerly in France, the sparkling, drinkable and appetizing ros\u00e9 was called “ringlinglin<\/strong>” a term that dates back to 1555 and refers to a wine that made people dance and frolic<\/strong>, because it was rowdy, turbulent, young and exciting.<\/p>\n GRAPE VARIETY:<\/strong>Sangiovese<\/p>\n PRODUCTION AREA: \u00a0<\/strong>Gentle hills exposed to the Grecale and Maestrale winds<\/p>\n Vineyard elevation:\u00a0<\/strong>270 m a.s.l<\/p>\n Soil type: <\/strong>Clay with gravel<\/p>\n THE VINEYARD:\u00a0<\/strong>Grown organically without the use of pesticides, the grapes are treated when necessary with limited quantities of copper and sulphur and fed with organic substances.<\/p>\n Age of the vineyard: 22 <\/strong>years old<\/p>\n Planting density<\/strong>: 4.500 plants\/HA<\/p>\n Yield per Ha<\/strong>: 60 QL\/HA<\/p>\n Vine training method:\u00a0<\/strong>Cordon spur pruning.<\/p>\n THE HARVEST:\u00a0<\/strong>Picking time<\/strong>: Second half of September<\/p>\n Picking method: <\/strong>the grapes are always hand-picked, very early in the morning when it is still dark and the grapes are still cool from the night, which is the perfect temperature for picking.<\/p>\n WINEMAKING: <\/strong>Spontaneous fermentation <\/em><\/strong>(without using selected) at controlled temperature of 20\u00b0C. During the fermentation period the wine is continuously checked until it reaches about 25 g \/ liter of sugar residue. By this time the wine is bottled where fermentation continues without any addition of sugars or yeasts, causing the production of a pleasant perlage because the yeasts and enzymes present inhibit the formation of too much CO2 creating a slightly sparkling “petillant”.<\/p>\n Duration of fermentation: about 12 days<\/p>\n TASTING NOTES: HOW TO DRINK IT:<\/strong><\/p>\n Rotate the bottle slightly, without shaking it, to obtain a stronger taste by putting the yeasts back in suspension. Other Wines<\/strong><\/p>\n COCCIUTO Petit Verdot in Terracotta<\/a><\/span><\/p>\n DIANA Ros\u00e9<\/a><\/span><\/p>\n LUNA White wine<\/a><\/span><\/p>\n LUNARIUS Super Tuscan<\/a><\/span><\/p>\n LUNATICA Sparkling Ros\u00e9<\/a><\/span><\/p>\n PRIMO VERE Red Wine<\/a><\/span><\/p>\n Morellino di Scansano DOCG<\/a><\/span><\/p>\n Vin della Luna Toscana IGT<\/a><\/span><\/p>\nToscana IGT Sparckling Ros\u00e8<\/h2>\n<\/div>
![](\"https:\/\/poggiolaluna.it\/wp-content\/uploads\/2023\/10\/Lunatica.png\" "\\"Lunatica\\"")
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\n<\/strong>Sight<\/em><\/strong>: <\/strong>Intense pink with salmon veins, slightly veiled if the bottle has been shaken<\/em>.
\nSmell<\/em><\/strong>:<\/strong>Intense aromas of quince and apricot with the classic hint of bread crust<\/em>.
\nTaste:<\/em><\/strong>Very delicate and soft but long persistent perlage.<\/em><\/p>\n
\n<\/em>For those who want more delicacy, leave the tartaric salt and yeast deposits on the bottom of the bottle to uncork carefully and pour gently.<\/em><\/p>\n<\/div>