| Type |
Blanc vin mousseux méthode charmat extra dry |
| Climat |
Altitude: 90 m. a.s.l. Exposure: South. |
| Nombre de plantes par hectare |
4000 |
| Température de fermentation |
19 °C |
| Vinification |
Soft pressing with special pneumatic presses is followed by static settling of the must and subsequent fermentation in temperature-controlled steel tanks at controlled temperature (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 addition 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. |
| À déguster avec |
The ideal pairing (so-called ‘by tradition’) is with the classic ‘cicheti’ from Veneto (a sort of fish-based appetizers, eggs, vegetables) as well as with traditional Treviso cured meats. For purists, however, we suggest marriage with vegetable-based soufflé, salted mousses, molluscs and crustaceans, light fish sauces, fresh or soft cheeses with little lactic residue, and all the preparations in which the note sauced and spiced is inconspicuous. |