di Corbara

History

The Metodo Classico project

After several years of research focused on expressing Grechetto through traditional-method sparkling wine, Castello di Corbara produced the project’s first vintage from the 2018 harvest. It was presented as the estate’s most recent creation and reflected both its commitment to Grechetto and its interest in bottle-fermented sparkling wine.

Development of the blend

Beginning with the 2022 harvest, Chardonnay was introduced alongside the predominantly Grechetto base, with its proportion limited to a maximum of 15%.

2018 harvestCastello di Corbara made the first vintage of its Metodo Classico project after several years of research devoted to Grechetto.

2022 harvestChardonnay was introduced into the predominantly Grechetto Metodo Classico blend, at no more than 15%.

Terroir

Il Poggio

Il Poggio occupies the summit of a hill at 350 m above sea level. Its elevated, open position exposes the vines to a fresh summer breeze and substantial temperature variations. The combination of airflow and diurnal temperature changes supports aromatic development in the grapes.

The soil originated from Pliocene marine seabeds. Deep deposits of sand and clay contain fossilized shells and oysters, components associated with the mineral and saline character sought in the fruit grown here.

Winemaking

Hand harvestIl Poggio is harvested entirely by hand, with careful selection of bunches.

Cool morning pickingGrapes are collected during the coolest morning hours to preserve acidity and aromas.

Temperature-controlled vinificationThe Metodo Classico base is vinified at 12–15 °C.

Bottle fermentationInoculated yeasts initiate prise de mousse and secondary fermentation in bottle.

Extended lees ageingThe Metodo Classico wine matures on its lees for approximately four years at 15 °C.

Pas DoséNo sugar is added to the dosage liqueur.

At Il Poggio, the harvest is performed exclusively by hand, with careful bunch selection. Grapes are picked during the coolest hours of the morning to protect their acidity and aromatic character, and harvesting is timed for full maturity.

Metodo Classico production

Fruit for the Metodo Classico project is vinified at a controlled temperature of 12–15 °C. Yeasts are subsequently inoculated to initiate prise de mousse and secondary fermentation in bottle. The wine then remains in contact with the lees for approximately four years in an environment maintained at 15 °C. The Pas Dosé approach entails no addition of sugar to the dosage liqueur.

Philosophy

The Metodo Classico project was developed to give greater expression to Grechetto through prolonged research and traditional bottle fermentation. The Pas Dosé choice is intended to preserve the expression of Il Poggio’s deep sandy soils, salinity, mineral character and pronounced temperature variations without added dosage sugar.