CLASSIFICATION
Vino Spumante di Qualità.
Metodo Classico.
Brut Nature.
Vino Biologico.
ALTITUDE
420 m.a.s.l.
EXPOSITION
West.
SOIL
Sand, silt, clay and salt residues.
VINEYARDS
Chardonnay, Riesling Renano.
Spurred cordon set-up.
5,000 Vines per hectare.
VITICULTURE
Organic cultivation.
Selective manual harvesting.
In order to highlight both the acidity and the fruitiness of the berries, the grapes are harvested in two stages, half of them slightly early and the other half when fully ripe.
WINEMAKING
Ancestral wine vinification.
After harvesting the soft pressing prevents berries from breaking and avoids skin contact. The native fermentation starts in stainless steel vessels and pauses at the first winter cold when the residual sugar is about 24 grams per liter. In spring the must is bottled and with the arrival of warm temperatures the fermentation slowly restarts. The indigenous yeasts transform the last residual sugars into fine bubbles. The wine ages in contact with its lees and after disgorgement the bottle is topped up with the same wine.
RESIDUAL SUGAR
Less than 3 grams per liter.
ALCOHOL CONTENT
12,5%vol.