Nose
The bouquet is delicate and fragrant.
Palate
The palate savoury with a fine vein of minerality, and the finish concludes with a tasty tang of crisp walnut husk.
Growing Conditions
The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.
Harvest
The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained largely to Sylvoz but to the double-arched cane system as well. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha.
Winemaking
After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie 3 months. The second fermentation is performed in accord with the Italian method, in 100hl fermenters for a period of some 2 months. SERVICE: Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine?s bouquet.
Appearance
In the glass, it appears luminous and sparkling, with a dense, continuous bead of pin-point bubbles.
Food Pairing
San Fermo makes an outstanding aperitif, but it pairs beautifully as well with antipasti and with vegetable and fish first courses. Its fine structure allows good improvement during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest.
Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine’s bouquet.
