Nose
Intense and persistent, recalling pleasant hints of citrus and vegetable notes.
Palate
The balance between structure and flavour make this wine harmonious, fresh and lively.
Growing Conditions
Limestone and morainal soil, vines grown with the Sylvoz form, density 3300 vines/ha
Harvest
- Average production: 120 quintals/ha
- Harvest period: September
- Harvesting method: Manual
Winemaking
Pressing/Decanting/Vinification: After harvesting, the grapes are brought to the cellar and processed with special presses that apply a delicate pressure to extract only the free-run must. The cloudy must is left to rest cold for at least one night in steel tanks. Once natural clarification has occurred, the sediment is removed. The vinification takes place thanks to the indigenous natural yeasts which, added to the must, trigger and sustain the alcoholic fermentation in steel tanks at a temperature of 18-20°C for 15-20 days. Subsequently, the wine, already loaded with its aromas, begins to mature: the low temperatures of the winter months favour the precipitation of deposits and slowly clear up. This develops the base wine, the starting point for the sparkling wine production process.
Second fermentation: Second fermentation takes place according to the Martinotti-Charmat method which involves a natural refermentation in autoclaves that generally does not exceed 30 days
Appearance
Straw-yellow with faint greenish reflections
Food Pairing
Ideal with fish and vegetable appetisers that may also be elaborate, first courses with seafood and baked fish dishes.
