||White sparkling classic method dry
||High Valle di Cembra (TN) at 600 m a.s.l. Exposure: south-est.
|Composition of the land
||Silty-sandy, loose, of porphyric origin.
||Guyot; simple Trentino pergola.
||Manual harvesting in early September.
||Cluster soft pressing; static decantation of the must; fermentation at controlled temperature in stainless steel tanks for 85% of the process and in used French oak barriques for the remaining 15%.
||Ageing on the lees for about 6 months; secondary fermentation in the bottle; resting on the lees for 24 months.
||Price Valle di Cembra Trento Doss24 € 9.37