||White sparkling classic method brut
||40% Chardonnay, 50% Pinot Bianco, 10% Pinot Nero
|Composition of the land
||Largely loose base, limestone, good clay content and normal amounts of organic matter.
|Plants n. x hectare
||3,300-3,500 vines per hectare for pergola. 5,000-6,000 vines per hectare for espalier.
||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. Then selected yeasts are added to the base wine, it is put into 0.75 l bottles closed with crown caps and stacked in racks in the cellar at 10 - 12 °C, where the second fermentation begins. The wine remains on its lees for at least 24 months, prior to being disgorged and released for sale.
||Classic aperitif wine, also good with light hors d’oeuvres and a meal based on simple fish dishes.