Osso Gobbi e Mannocchi
Osso Gobbi e Mannocchi

METHOD


The Ancestral Method is a unique winemaking method.
It was certainly used in Champagne which leads the wine to have a greater organoleptic complexity
but it is also thought to be a very old technique perhaps begun in the Aoc Blanquette de Limoux in France.

A light pressing of the grapes is carried out to extract the indigenous yeasts present on the bunches,
followed by fermentation in stainless steel at a controlled temperature, usually at a low temperature.
Here the fermentation is first slowed down and then stopped, preserving a sugar content sufficient
to ensure the recovery of the same after bottling, without further additions of sugars and yeasts.
Enzymes and yeasts closed in the bottle inhibit CO2 creating, as the French say, a slightly sparkling “petillant”.







METHOD


The Ancestral Method is a unique winemaking method.
It was certainly used in Champagne which leads the wine to have a greater organoleptic complexity
but it is also thought to be a very old technique perhaps begun in the Aoc Blanquette de Limoux in France.

A light pressing of the grapes is carried out to extract the indigenous yeasts present on the bunches,
followed by fermentation in stainless steel at a controlled temperature, usually at a low temperature.
Here the fermentation is first slowed down and then stopped, preserving a sugar content sufficient
to ensure the recovery of the same after bottling, without further additions of sugars and yeasts.
Enzymes and yeasts closed in the bottle inhibit CO2 creating, as the French say, a slightly sparkling “petillant”.







Step 1

Remove the cage
and uncap
with enthusiasm


Step 2

Pour
gracefully OSSO
into the half flut


Step 3

Bring your lips
to the edge...delight!
And drink


Osso Gobbi e Mannocchi

OSSO

SPARKLING ROSE WINE
EXTRA BRUT


— Ancestral
— Montepulciano, Sangiovese


Production area Montalto Marche
Altitude 349 mt sea level
Soil type Medium mixture tending to clayey
Vine training system Guyot
Vineyard density 3000 vines per hectare
Grape harves By hand; last decade of September
Vinification Maceration pre-fermentation for 24 hours followed by classic white vinification.
Fermentation stopped at 2 Babo degrees thanks to the use of cold, racking and bottling for the subsequent frothing.
Alcohol  12% vol.
Wine serving temperature 6° – 8° C
Bottles for package 6

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