Chapinar

Classical Method dosage Zero

First vintage: 2015

It is our classic method composed of CHArdonnay, PINotnoir and ARneis.

A pas dosè sparkling wine, aged 36 months on the lees before disgorging. Aging makes this bubbly more complex both on the nose (with hints of bread crust and yeast) and on the palate making it fuller and more elegant.

Its residual sugar (< 2 gr/L) give the bubble more character and liveliness, nevertheless it remains pleasant and fine.

Sparkling Wine Brut Decimo Rosa Cascina del Pozzo Castellinaldo d'Alba (CN) Roero

CHAPINAR

Pinot noir

50%

Arneis

10%

Chardonnay

40%

Grapevine	Pinot noir 50%, Arneis 10%, Chardonnay 40%.
Production area	Castellinaldo d’Alba – Roero
Land	Sandy with low percentages of silt and clay
Exposure / Altitude	280 – 330 m
Breeding / Pruning	Guyot, vertical cultivation
Planting density	5,000 vines per hectare
Yield per hectare	70hl
Harvest	Manual in late August or early September
Vinification	Soft pressing; fermentation in temperature-controlled steel tanks; maximum fermentation regime at 17°, protection from oxygen contact during processing. Then sparkling wine is made by the classic method.
Bottling (Tirage)	In March, when the wine starts the second fermentation (in the bottle).
Aging on the lees	36 months in bottle.
Dosage	No sugar is added at the disgorging stage (pas dosè)
Residual sugar	less than 2g/L
Bottles per year	6.000
Pairings	Fish dishes, crudités, delicate appetizers, vegetables, fresh cheeses.
Formats	0.75L – 1.5L – 3L

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Frequently Asked Questions

Curiosities and questions about Chapinar Sparkling Wine and related concepts

The Classical production method, also called champenoise, is a sparkling wine production process that works by inducing refermentation of wine in the bottle with preselected sugars and yeasts.

Wikipedia: https://it.wikipedia.org/wiki/Metodo_classico

It is a type of sparkling wine produced by the classic method that does not exceed 3gr of residual sugar per liter, and among the sparkling wine categories it represents the range with the least residue, considered by many to be the highest expression of a sparkling wine.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.