Dry with acidity and sapidity with soft finish.
pale straw yellow
strong, intense, slight aromas of yeast, almond and hazelnut
Suggestions for serving
Great with all dishes, it goes well with dishes based on fish or shell fish. Good also with cured meats and cheese with strong flavour.
The best serving temperature is
The harvest is handpicked into shallow boxes, followed immediately by a soft pressing of whole grapes Chardonnay and Pinot Noir, which are processed separately. Pinot Noir after fermentation is aged in steel tanks, while the Chardonnay is fermented and aged in oak barrels for 8 months. There is a separation from the yeast and the preparation of the cuvée of Pinot Noir and Chardonnay respectively at 70% and 30%. The following spring, the wine is bottled with the addition of selected yeasts (tirage).
After staying on the lees for at least 36 months, you run the manual riddling and disgorging so without the addition of the liqueur d’expedition.
Chardonnay and Pinot Noir grafted on Kober 5BB, a planting m. 2.20 x 0.80, guyot.
5.000 vines per hectare
Pruning - organic fertilization biennial / triennial - working the soil in alternate rows - drip irrigation as needed. Organic cultivation certified by ICEA.
Does not exceed 9,000 kg / ha
12,50 % Vol
pin-point, long-lingering bubbles