| Type |
White classic method sparkling wine extra brut |
| Grape varieties |
60% Chardonnay, 40% Pinot Nero |
| Origin |
High hillsides in the Oltradige area and medium-high hillsides in the Bassa Atesina |
| Climate |
Altitude: 400-700 m. a.s.l. |
| Soil composition |
Calcareous in origin with substantial clay content, abundant soil skeleton and a good quantity of organic matter. |
| No. plants per hectare |
3,300 - 3,500 plants per hectare (pergola), 5,000 - 6,000 (espalier). |
| Harvest |
First two weeks of September. |
| Vinification |
After overnight refrigeration, the grapes are delicately pressed to obtain the free-run juice which then undergoes careful, closely monitored vinification. A fraction of the Chardonnay (approx.20%) must is fermented and matured in barriques, while the remaining Chardonnay and Pinot Nero are separately fermented in steel at a precisely controlled temperature of between 14 and 16 °C, before resting on the lees until late spring. |
| Ageing |
The different wines (wood-aged Chardonnay, steelaged Chardonnay and Pinot Nero) are then blended and liquer de tirage is added. The wine is then bottled and kept at 10-12°C in the cellar for secondary fermentation and rests on the lees for an average time of not less than 60 months. After disgorgement the bottles are left to rest for a further three months before leaving the cellar. |
| Pairing |
Refined aromas, lively bubbles and complex flavours make this a sparkling wine to accompany any course of a meal. A great companion to intensely-flavoured dishes such as firm-fleshed fish (tuna, sword fish), and/or particular cooking methods (roasted, grilled, marinated) and/or seasoned with spices and aromatic herbs. This make it a must-try pairing with the hot and spicy cooking of the Far East and South America. |