||White sparkling charmat method brut
||Slopes of medium/high altitude in Caldaro. Altitude: 500 - 700 m (1,640 - 2,300 ft.) above sea level
|Composition of the land
||Largely loose base, limestone, good clay content and normal amounts of organic matter.
|Plants n. x hectare
||3300 for pergola and 5500 for espalier
||End of September, beginning of October.
||White vinification with light pressing of the grapes and fermentation at a controlled temperature of 16-18°C. Ageing in stainless steel on the yeasts from the first fermentation until spring. In the spring following the harvest, saccharose (approx. 24 g/l) and cultured yeasts are added to the base wine, which is refermented in autoclaves at a controlled temperature of 11-12°C
||After the second fermentation, the wine ages on the yeasts for a minimum of 9 months according to the Charmat Method before being bottled and released on the market.
||Ideal as an aperitif accompaines well fish and vegetable based starters. Interesting with fresh cheese.