| Type |
Blanc vin mousseux méthode charmat brut |
| Composition du sol |
They tend to be clayey, with a calcareous base. |
| Nombre de plantes par hectare |
4000 |
| Vinification |
Soft pressing with special pneumatic presses is followed by static settling of the must and subsequent fermentation in temperature-controlled steel tanks (19 ° C) using selected yeasts. The refinement and the rest on the noble lees take place in steel for a period that varies from three to six months depending on the type. |
| Affinage |
Second fermentation: with the intervention of selected yeasts, the base wine is processed according to the Martinotti-Charmat method. After a period of further pause on the yeasts, following the foaming, and the subsequent tartaric stabilization, the wine is filtered and aged further in autoclave, to then be bottled. The duration of the entire cycle exceeds four months of processing. |
| À déguster avec |
Excellent as an aperitif if drunk alone, it goes well with warm starters of sea fish, delicate fried fish from the Adriatic, vegetable tempura, soups, soups and risottos always based on vegetables. Try it also with white meat dishes, with a delicate and light sauce, whose sapid and greasy bottom is balanced by the acid action on the palate. |