Pas dose’ (zero dosage) a classic method with intense body and perfume, strong and decisive character.
Chardonnay and Pinot Nero clusters are hand-picked into shallow boxes, then the two types of grapes are gently crushed separately. After fermentation the wine is drawn off the gross lees and the Chardonnay and Pinot Nero are blended to 70%- 30%. The wine is then stored in steel tanks and bottled the following spring, and cultured yeasts added. After at least 24 months on the lees, the bottles are manually riddled, and the wine is disgorged and bottled. No added liqueur d’expedition.
Chardonnay and Pinot Nero grafted on Kober 5BB.Vineyard layout: 3,2 m x 0,8 m. Vine trellising: Trentino pergola system.
3.000 vines per 2,5 acres.
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.
No more than 10.000 kg/ every 2,5 acres
coulour: pale straw yellow
bouquet: fruity, intense, slight aromas of
yeast and minerals
alcool content: 12,50 % Vol.
total acidity: 7,80 g/l
dry extract: 22 g/l
perlage: pin-point, long-lingering bubbles
Dry with acidity and sapidity with soft finish.
0,75 and 1,50 l
SUGGESTIONS FOR SERVING
Starters based on raw fish (oysters). First courses and fish based and shell fish risotto.
HE BEST SERVING TEMPERATURE IS: