Description
Production Area
Terraced hillsides featuring a substrate consisting of the white marly limestone known as Biancone. The soils have normal to abundant gravel content, are extremely calcareous and moderately alkaline. They exhibit good depth, average permeability and poor water retention
Winemaking
The manual harvest is undertaken in the first half of September. The grapes are introduced whole into the press with the addition of dry ice to bring the temperature down to 7-8°C. Pressing follows with a 50% yield. This is followed by static clarification and fermentation in steel tanks at a controlled temperature of 12- 13°C. The second fermentation takes place in an autoclave using the Martinotti (Charmat) method where ageing sur lies proceeds for 5 months. Ageing continues in the bottle for at least 2-3 months.
Taste and Pairing
The perlage is very fine, creamy and persistent. An intense bouquet with distinct notes of nectarine and pomegranate rounded off by the hints of bread crust that are typical of a long Charmat. It is clean and bold on the palate, with a good structure backed by a marked acidity that yields great drinkability and a very long finish. Excellent as an aperitif accompanied by salami and other cold cuts. It also makes an excellent pairing with fish crudités and risotto with greens
