Nose
Intense, delicate, with hints of red fruit.
Palate
Dry, mineral with pleasant acidity, slightly tannic and with persistent red fruit flavors.
Growing Conditions
Climate: Mountain climate, humid, rainy and at times snowy in winter, with very high ventilation, luminosity and diurnal range.
Altitude: 700 to 750 m s.l.m. / 2,300 to 2,450 ft a.s.l.
Vine Age: : 10 to 20 years old vines
Training: Trained with the spur-pruned cordon system
Soil: Volcanic sands, rich in minerals, with sub-acid reaction.
Density: 6,000 to 7,000 vinestocks per hectare, 2,429 – 2,834 vines per acre
Yield: 7,000 – 8,000 kg/ha
Winemaking
Grapes are hand picked and softly pressed without any de-stemming. Fermentation takes place in steel tanks at a controlled temperature of 16-18°C. The wine is left to mature on its lees until late spring, when it is bottled with selected yeasts to induce the second fermentation. The disgorgement and dosage occur after 24 months. The wine then rests for at least three months.
Appearance
Pink with light ruby glares. Numerous, fine and persistent bubbles.
Food Pairing
Cold cuts, cured meats, fresh cheese, vegetables, white meats, seafood, marinated or cooked fish-based recipes and by the glass occasions.
