| 葡萄 |
50% Pinot Bianco, 40% Chardonnay, 10% Pinot Nero |
| Location |
Hilly area of Überetsch-Südtiroler Unterland (Bolzano/Bozen). |
| 气候 |
Altitude: 350-700 m. a.s.l. |
| 土地的组成 |
Calcareous in origin, good clay content, abundant skeleton and relatively high level of organic matter. |
| 系统 |
Trellised "pergola" and espalier. |
| 每公顷植物数量： |
3,300 - 3,500 plants per hectare (pergola), 5,000 – 5,500 per hectare (espalier). |
| 收成 |
End of August, early September. |
| 酿造 |
The grapes are refrigerated overnight for the Chardonnay and Pinot Nero grapes before the delicate first pressing. The first must then undergoes careful, targeted vinification. Each variety is fermented separately in steel vats at a controlled temperature of 14-16°C and then rests on the lees until late Spring. |
| 陈年 |
The different wines are blended and liqueur de tirage is added. The wine is bottled and aged horizontally in the modern company's cellar at 10-12°C for secondary fermentation and is then left to rest on the lees for at least 40 months. No liqueur d’expédition is added during disgorgement, but the bottles are topped up with wine from other bottles to create a product free from added sugars. |
| 匹配 |
This sparkling wine’s rich aromas and versatile taste/mouthfeel make it the perfect pairing for all courses in a meal. It comes into its own and brings out its best in starters and flavoursome pasta and rice dishes, especially seafood and shellfish. It is equally suited to being an exciting companion to foods with a firm texture (fleshy, large fish, white meats), salty foods (oily fish, caviar) or those which are complex in aroma (highly spiced dishes). An intriguing and surprisingly joyful pairing with the most indulgent dishes from traditional Italian cuisine, especially very fatty foods or rich sauces. |