| 葡萄 |
60% Pinot Nero, 40% Chardonnay |
| Location |
Lower Foothills of the namesake vineyard in the municipality of Torricella Verzate |
| 酿造 |
The white wine-making process begins with the soft pressing of the whole grapes, which leads to the separation of the must from the marc. In different containers, the flower must (i.e. the first 50 per cent of the pressing liquid, which is more fruity, acidic and fine) is separated from the second-pressing must. The first-pressing must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C. |
| 陈年 |
Cà del Tava's cuvè is made by blending the best Pinot Noir and Chardonnay reserves from different years with 50% Pinot Noir from the year of production. The cuvè of Pinot Noir and Chardonnay undergoes protein stabilisation and filtration; in the 'draught', it is placed in Champagne bottles together with a liqueur de tirage, composed of wine, sugar and selected yeasts. The bottles are corked with bidule and crown cork and stacked in the cellar to re-ferment at a constant temperature of 12°C; the post-fermentation maturation on the yeast skins lasts at least 70 months, before the bottles are remuaged on pupitres. In the degorgement phase, the bottle is uncorked, the residue of the re-fermentation yeast is removed and the liqueur d'expédition is added; finally, the sparkling wine is corked with a mushroom cork and prepared for sale. |
| 匹配 |
It is a sparkling wine made with passion and designed to accompany the most important events that require a toast. Excellent as an aperitif and for the whole meal, in particular with smoked salmon, oysters, seafood (snails, urchins, shrimp, mussels), scallops, risotto allo scoglio, tagliolini with shellfish, Ligurian-style sea bass, snapper, sea bream, turbot, and ideal with mixed fried fish. |