Pale yellow color, bright, shiny with slight greenish reflections. White and creamy foam, with a fine and persistent “perlage”. Outspoken nose, sincere with citrus and slightly fruity hints; with a sour, fresh taste, a good persistence and a balanced structure.
It represents not only an excellent snack and a splendid aperitif, but thanks to the processing that enhances the citrus and fruity notes and thanks to its characteristic of being fresh and not very structured it lends itself well to being tasted throughout the meal. Due to its pleasantness it has also established itself as an ideal companion for unique dishes.
Notes from the winemaker
Vineyard altitude: 100 m a.s.l.
Soil type: Pliocene of medium texture
Training system: against espalier (with 5000 vines / ha) spurred cordon pruning.
Production per hectare: 80 quintals / ha
Defense system: biological
Harvesting period: first ten days of September
Harvest: manual in crates, harvested slightly in advance of physiological ripeness. Soft pressing of the grapes, followed by cold decanting of the must. 1st fermentation at controlled temperature (18 ° C) refinement in steel on its own yeasts for two months.
Sparkling process: 2nd fermentation (PRESA DI SPUMA) obtained with the “CHARMAT” method (in autoclave); stop for 60 days.