Pietrafumante Brut – 3l


Caprettone Spumante Metodo Classico

Data sheet

Grapes: 100% Caprettone, guyot, ungrafted
Production area: 250-350 asl Bosco del Monaco and Tirone della Guardia, Vesuvius National Park
Vinification: manual selection of the grapes, destemming and draining of the must after 48 hours, fermentation at controlled temperature for 24 days
Aging in bottle for 30 months on the lees
Disgorgement in spring of the 3rd year after the harvest
Refinement: in steel for 6 months and for 3 months in the bottle
Tasting notes: bright straw yellow colour. Fine and persistent perlage.
On the nose, floral hints of broom and white flowers, with fragrant notes of bread
and white-fleshed citrus fruits. Elegant and fresh on the palate, with a great structure, with a long and mineral sip
Alcohol volume: 12.5% ​​Vol.
Serving temperature: 10-12°C
Bottle size: 0.75 – 1.5 – 3 litres


During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

92/100 Austria
Daniele Cernilli:
94/100 Italy
Gambero Rosso​:
Tre bicchieri Italy