||White sparkling charmat method
||Moderate temperatures with cold winters and warm dry summers. Average rainfall: 1250 millimetres with heaviest fall in June and November; lightest in January and August. Solar radiation, April-October: 92,745 cal/cm2.
|Composition of the land
||Mixed soils, mostly glacial moraine, sandstone and clays; low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
||Double Archer, Cappuccina.
|Yield x hectare
||120 quintals per hectare(at maximum)
||September 20 - October 10
||Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. Second fermetation: temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine (cycle length: Approx. 40 days)
||Contact with fine lees in stainless steel for three months.
||Excellent complement to fruit pies, and all delicate pastries.