||White sparkling classic met.
DOCG Oltrepo' Pavese Metodo Classico Pinot Nero
||10% Chardonnay, 90% Pinot Nero
||Municipalities of Torricella Verzate and Oliva Chalks - EXPOSURE: South-East
||The pruning sand bank to Guyot comes beginning from executed at the end of November, holding 8-9 number gems for stock. From May, with the scacchiatura and the spollonatura they come eliminated the superfluous buds and legacies those main ones; they are basic operations in order to maintain a good vegetative and productive equilibrium of the plant, above all in the event of young vineyards. To beg
||To beginning August, after the invaiatura, it comes executed a light thinning of the grape in order to distribute at best the production of the screw on tralci the more neighbors to the stock and in order to avoid that affastellamenti of clusters are created (root cause of the grey mildew attack in the humid vintage years).
||Controlled temperature of 18° C
||After a period of sharpening in steel, it comes made the cuvè that, after rifermentation in bottle, it will give the Natures met. Classic.
||Start in white with the soft pressing of the entire grapes, than door to the separation of must from the vinacce; in various containers they separate to must flower (that is first 50% of sgrondo liquid of pressing, more yielded, acid and end) from must of second pressing.
||The cuvè of Pinot Nero and Chardonnay it endures a proteic stabilization and a filtration; in the “draft” it comes put in bottles champagnotte with to a liqueur de tirage, composed from wine, sugar and leavens selected. The bottles come plugged with bidule and bottle cap and stacked in wine cellar to rifermentare to a constant temperature of 12°C; the sharpening of postfermentation on the rinds of
||Is perfect like aperitif, but it can be introduced in approach to any plate of high kitchen, above all in the preparations made up of sauced fish and crustaceans or to the slab or or fumé, with raw crustaceans or single, the risotti to the fruits of sea, with the sauces made up of fish, branzino to the furnace, orata to from Liguria, the capesante one gratinate. Given its structure it resists also