||White sparkling classic method brut
||80% Chardonnay, 20% Pinot Nero
||Vines in locations Vallunga, in the town of Rovereto. Altitude of 350 meters a.s.l.
|Composition of the land
||Moraine, loamy, rich in clay soil.
||The harvest usually takes place from the first half of September.
||Soft pressing of the grapes and the must, after 12 hours of settling at a controlled temperature of 12 ° C, start, through the inclusion of selected yeasts. Alcoholic fermentation for 10-12 days (at 18 ° C ) for 80% in stainless steel vats and 20% in French oak barrels of 1st and 2nd step. In these containers, malolactic fermentation takes place and remains until June of the following year, when it's assembled then it's bottled and added liqueur de triage for fermentation.
||The wine is aged in the cellar on the lees for 36 months, after which we proceed to disgorgement, and the addition of the liqueur d'expédition.