| 葡萄 |
60% Chardonnay, 40% Pinot Nero |
| Location |
Hilly area of Überetsch-Südtiroler Unterland (Bolzano/Bozen). |
| 氣候 |
Altitude: 400-700 m. a.s.l. |
| 土地的組成 |
Calcareous in origin, good clay content, abundant skeleton and relatively high level of organic matter. |
| 系統 |
Trellised "pergola" system and espalier. |
| 每公頃植物數量： |
3,300 - 3,500 plants per hectare for the pergola system, and 5,000 - 6,000 plants per hectare for the espalier. |
| 釀造 |
Grapes are kept in cold storage overnight and gently pressed to obtain the first must. A targeted and careful vinification follows. A portion of the Chardonnay, about 20%, ferments and ages in barriques, while the remaining Chardonnay and Pinot Nero ferment, separately for each variety, in stainless steel at a controlled temperature of 14-16 °C, followed by ageing on the lees until late spring. |
| 陳年 |
The wood-aged Chardonnay, steel-aged Chardonnay and Pinot Nero are blended, and liqueur de tirage is added. The wine is then bottled and kept at 10-12°C in the cellar for the second 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 being marketed. |
| 匹配 |
The refinement of its aromas, the energy of its bubbles and the complexity of its taste make it a sparkling wine for the whole meal, particularly on recipes with decisive flavours, such as those based on tuna and swordfish and/or particular cooking methods such as roasted, grilled, marinated and/or seasoned with spices and aromatic herbs. It is also ideal for Asian and South-American cuisine. |