BRUT
METODO  CLASSICO
UVAGGIO:  Grape blend: pecorino, cococciola, passernia from growers in Crecchio, where vinification occurs.
HARVEST : by hand, mid - september.
VINIFICATION : Soft crushing of the grapes and fermentation of the clarified must in small steel tanks at a controlled tempereture.
SECOND FERMENTATION : In Tocco da Casauria, on the slopes of Mount Maejella and Mount Morrone. The bottles are stacked at a temperature of 12-16 C, In the Cantina Diffusa Fausto zazzara cellar caves. Ageing on the lees for 24 - 60 months for the further  refinement. The bottles are the finished with remuage and disgorgement by hand.
SENSORY PROFILE : A fresh, approachable palate revealing the pleasure balance of a wine at its best.
 
 
FAUSTO zazzara was born on 15 May 1953, In Tocco da Casauria, A village set in the aunthetic wine country, on the slopes of Mount Morrone, near Popoli Gorges. He is a civil engineer by trade, with his own construction company, designing and building various works. His creativity and methodical approach are evident in the various field where he is engaged.
               Fausto has been a sommelier for over two decades and his sheer passion is a legacy of his orogins, inspiring him to become a "SPUMANTE ARTISAN" . In the beginning he made just a few bottles of sparkling wines with loving care,  which he uncorked to share with his nearest and dearest. Now he has set up a small artisan winery, partnered by the combined winegrowers of the municipality.of Crecchio. Who are tasked with vinification of the grapes.
                The palate and nose and colour, and the yields of various varietal cuvees are examined and only the best make the grade into the bottle.
                  The name "Majgual" - meaning no two are the same - was chosen, a commitment to ongoing improvement and true to the artisan technique that befits sparkling wines. The range bewitches every consumer with sensory weave inevitably difined by all as "special, always".
 
Origin : Italy