Nose
The aromas are intense with a clear hint of Golden apple.
Palate
The acid notes are combined with softness and a correct flavour.
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
It can be enjoyed both during aperitifs, paired with savoury focaccias and biscuits, and served with vegetable-based first courses or with second courses of grilled fish or roasted white meat.
