| 氣候 |
Altitude: 250-300 m. a.s.l. Exposure: East. |
| 土地的組成 |
Composed of white clay with layers of chalky sand. |
| 釀造 |
After being harvested in small crates of about 20 kg, the grapes are immediately transferred to the cellar and poured directly into the presses. A soft and delicate pressing extracts about 50% of the yield in grape must. The must is then transferred into temperature-controlled tanks, where it stays for 24 hours and where decanting allows the coarser parts to deposit on the bottom of the tank and to be separated from the limpid part by a subsequent racking operation. |
| 陳年 |
At this point the must begins fermenting in steel tanks. Fermentation lasts about 20 days, maintaining temperatures between 18 and 20°C. After the fermentation, the wine ages on its lees until the following spring. In May, the wine is ready for a second fermentation, in the bottle, followed by further ageing on the lees for a good 36 months in a cool and dark environment, as per the traditions of Spumante Metodo Classico. |