SOIL - Of morainic and sandstone origin with a clayey and medium-textured bottom.
TRAINING SYSTEMS - Double arched cane
VINEYARDS ALTITUDE - from 30 to 180 mt above sea level
HARVESTING PERIOD - September
VINIFICATION - Initial de-stemming (separation of the berry from the stem) and subsequent soft pressing (separation of the must from the grape skin) in an environment in a controlled atmosphere and protected from the risk of oxidation and bacterial proliferation. 1st fermentation with transformation of the must into wine at a controlled temperature between 14° and 16°.
PRISE DE MOUSSE - With the Martinotti method in autoclave where the 2nd fermentation takes place for at least 20/30 days. The fermentation process is monitored and managed, automatically analyzing the evolution and dosing nutrients and oxygen to get the best results from the yeast.
AGING IN BOTTLE - Some weeks
COLOR - Brilliant straw yellow with greenish highlights.
BUBBLES - Fine perlage
FRAGRANCE - Clean and persistent bouquet, slightly fruity and pleasantly floral reminiscent of wisteria and acacia flowers.
TASTING NOTE - Harmonious and dry, fresh and aromatic bouquet.