||White sparkling classic method dry
||80% Chardonnay, 20% Pinot Nero
||Masi di Pressano, Valle di Cembra, Hills of Trento and Valsugana at 300-500 m a.s.l. Exposure: South, South-east facing.
|Composition of the land
||Structured, deep, clayey loam soils with numerous dolomite rock fragments.
||Guyot and simple Trentino pergola.
||Manual harvesting in the first ten days of September.
||Soft pressing, static decantation of the must, temperaturecontrolled fermentation in stainless steel tanks.
||Ageing on the lees for about six months secondary fermentation in the bottle; 48 months’ permanence on the yeast.
||Allows pairing with fish dishes not too much elaborated, cold cuts and poultry.