Nose
The scents are intense, featuring hawthorn blossoms and citrus fruit, apples and peaches.
Palate
The well-defined flavour is distinguished by balanced sapidity and unusually fine fruity hints, qualities drawn from the soil and ideal exposure.
Growing Conditions
This wine is made from selected grapes grown in our winery’s historic vineyards, four hectares of steep slopes at an elevation of 170 to 350 metres.
The complexity of the flavours of this generous Extra Brut is given by soil comprising brown earth rich in organic substances, silt and clayey sand, sandy gravel, light grey silty clay and round pebbles deriving from flooding of the local Bianco stream just under 10,000 years ago.
- ALTITUDE: 300 a.s.l.
- TYPE OF SOIL: Clay with sandstone subsoil
- GROWING METHOD: Modified “cappuccina”
- PLANT DENSITY: 3.500 plants per hectare
Harvest
September
- PRODUCTION PER HECTARE: 130 q/ha
Winemaking
- WINEMAKING: Off skins by gentle pressing
- PRIMARY FERMENTATION; Static decantation and temperature controlled fermentation
- FOAMING: 30-40 days
- FINING: 1-3 months
- SPARKLING WINEMAKING METHOD: Refermentation in big tanks “Charmat Method”
- PRESSURE: 5 atm
Appearance
The colour is deep straw yellow, luminous and crystalline. The perlage is vivacious and copious, with creamy froth.
Food Pairing
A versatile all-rounder, it is ideal as an aperitif or with quality finger food comprising a selection of cheeses, salami, raw or fried fish, and with typical local cuisine.
