| Type |
Rosé classic method sparkling wine brut |
| Grape varieties |
40% Chardonnay, 60% Pinot Nero |
| Origin |
Medium-high hills of Oltreadige and Bassa Atesina (BZ) |
| Climate |
Altitude: 450-750 m. a.s.l. |
| Soil composition |
Generally loose soil of calcareous origin, substantial clay content and average levels of organic matter. |
| No. plants per hectare |
3,000 - 3,500 plants per hectare (pergola) 5,000 - 6,000 espalier. |
| Vinification |
The Pinot Nero grapes, the main constituent of the cuvée, are vinified as a rosé wine with brief maceration on the skins and subsequent soft pressing. The Chardonnay grapes, harvested from areas wellsuited to sparkling wine production, are also soft pressed. The two varieties are fermented separately at a controlled temperature of 15-16 °C. The cuvée is then assembled and liqueur de tirage is added in the spring to initiate secondary fermentation in bottle at a cellar temperature of 11-12 °C. |
| Ageing |
The wine then rests on its lees for at least 22 months before being disgorged and released for sale. |
| Pairing |
An intriguing aperitif, it also makes a delicious companion to fish (especially pink-fleshed salmon, prawns and shrimp) and comes into its own as an accompaniment to elaborate seafood-based meals. A fascinating pairing to food from the Far East and other spicy cuisine. |