Nose
The scents evoke spring blooms such as hawthorn and acacia blossoms, delicate citrus fruit and a hint of quality spices.
Palate
Generous and caressing on the lips, in the mouth energetic, but delicate and rounded.
Growing Conditions
These are historic soils, representing the territory and the heroic nature of winegrowing that models the contours and embroiders the steeply sloping hillsides, ensuring the quality of a literally ‘hand-made’ wine.
ALTITUDE: 300 m.s.l.m.
TYPE OF SOIL: clay with sandstone subsoil
GROWING METHOD: modified cappuccina
PLANT DENSITY: 3500 plants per hectare
Harvest
September
PRODUCTION PER HECTARE: 135q/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 clear straw yellow, the perlage is fine, copious and lingering and the froth is creamy.
Food Pairing
Ideal as an aperitif and with fish and white meat.
