The grapes are selected in the vineyard during the harvest and arrive at the winery in small boxes . No de-stemming. The entire grapes are dropped into the press machine intact . The crushing process is “gentle” and in a reduced environment in order to preserve the wine and to avoid the oxygen contact. Fermentation at 20°C, after the fermentation a lot of racking (9 -10 times) till to November in order to remove all the lees by gravity and cold temperatures. In that way we can have a sparkling wine-base with its own fermentative yeast to store throughout the next year.
Many sparkling processes throughout the year to guarantee continuity. We sparkle 50 Hl at a time with the Martinotti Method (Charmat). Secondary fermentation for at least a month.
Sugar content: 9 g/L.
Alcohol content: 11.5 % vol.
Pale straw yellow.
Fruity aroma of apple and peach with flowery scent of rose and acacia, together with a citrus hint of lemon.
Altogether dry, lively and well-balanced with a progressive carbonic development.
Excellent as aperitif, this wine pairs well with fish in general, from shellfish to delicate risottos and pasta.
Serving temperature 8-10°C