| Type |
Blanc vin mousseux méthode classique - champenois brut |
| Emplacement |
Langa albese and astigiana (CN) |
| Climat |
Altitude between 400 and 600 m s.l.m. with south and southwest exposure. |
| Composition du sol |
The ground consists of white clays interlaced by layers of sand and limestone marc. |
| Nombre de plantes par hectare |
4,500 |
| Température de fermentation |
18-20 °C |
| Vinification |
Grapes harvested in 20-pound cassettes are poured directly into the press for a soft and delicate squeeze. The obtained must is placed in thermoconditioned tanks for static decantation, then started to ferment in low temperature stainless steel tanks (18-20 ° C). The wine, at the end of fermentation, is kept in contact with the lees until spring. |
| Affinage |
At this point, the cuvée is realized by combining the wines of the different crus selected. In the spring, the wine faces a second fermentation, the one in the bottle, followed by a process of ripening on the yeasts, in the fresh, dark and protected cellars, in accordance with the strictest rules of the Classic Method Sparkling Wine. |
| À déguster avec |
Great as an aperitif, but above all - for its unquestioned personality - it is an excellent way to accompany all the courses. |