Cupreo Spumante Brut 2017

€26.90

Price VAT included

Shipping in Italy 6.90€, free for orders above 89€
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Disponibile anche nel kit: Wine Box "Bolle Spaziali"

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Italy, Emilia Romagna
Guiglia, Modena

0.75L

13% Vol.

Grape variety: uve rosse

Vinification: Spontaneous fermentation in stainless steel, and bottling before the sugars are fully consumed.

Aging: 70 months of aging on the lees in the bottle, where the secondary fermentation also takes place.

Serving temperature: 8-10° C

Allergens: contiene solfiti

Unique sparkling wine that blends local red grapes, with a focus on Barbera and Negretto.

This incredible wine comes to life after a very long 70-month rest on the lees in the bottle. It's during this time that the wine undergoes its secondary fermentation—the prise de mousse—and continues to evolve in contact with its fine sediments.

Bottled in October 2017 while still containing its natural sugars, the wine was disgorged "à la volée" in October 2023. It was then topped up with the same wine, with no dosage added.

The result is a powerful sparkling wine that has a captivating, radiant quality all its own. On the palate, it's enveloping, with evolved fruit flavors and an intriguing minerality, offering a deep and flowing sip. This is a wine with immense personality.

Prodotto Biologico conforme al Reg.CE 848/18 - Certificato da IT BIO 018

From the producer

Terraquilia

Terraquilia: Where the Past Meets the Future of Winemaking

Terraquilia is more than just a winery; it is a living testament to how tradition can merge with a radically innovative approach. Located in Guiglia, between the Modena and Bologna hills, the company stands out for a philosophy rooted in the history of its territory. The altitude, which exceeds 500 meters, and the clayey marl and limestone soils, known locally as "Calastrino," are the key elements that define the identity of Terraquilia's wines. Here, the vineyards of Lambrusco Grasparossa, Grechetto Gentile, and Negretto don't just grow; they tell a millennial geological story, absorbing unique savouriness and minerality.

Viticulture is practiced according to the principles of "lay" biological and biodynamic agriculture, which eschews dogma. The goal is not to follow a certification, but to respect and enhance the biodiversity of the place. The rows are a pulsating ecosystem, where the microbial life of the soil is fed by cover crops and where plant management is manual and meticulous. In the cellar, the philosophy is "less is more": spontaneous fermentations in steel, long periods on the fine lees, and almost no use of modern technology. It is from this approach that unique sparkling wines are born, capable of expressing a vibrant freshness, unexpected complexity, and an unmistakable personality that moves away from industrial logic to embrace the authenticity of an artisan wine.

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