The grapes are picked by hand, brought to the cellar in small boxes and pressed, only the first freerun juice is used. The Pinot Noir is fermented in stainless steel, the Chardonnay in 3 and 4 year old wooden barrels. During the month of May following the vintage thestill wines are blended and we prepare the bottling for the secondary fermentation..
The fermentation in bottle lasts about 4 6 months, then the wine stays on the lees for at least a further 30 months. After the time on the lees, we disgorge the bottles and top them with sparkling wine only, without adding any ‘liqueur.’ Three or four months after disgorgement, the finished wine is ready for release.Tasting notes:the wine has an intense pale yellow colour, with a fine and persistent ‘mousse.’The aromasare reminiscent of bread crust, yeast and dried fruit, together with floral notes.In the mouth, the entry is full and rich, the fine bubbles giving the wine a creamy texture and a long refreshing finish..
TYPOLOGY: Sparkling Classic Method
FERMENTATION: steel fermentation for Pinot Noir and wood barrels for Chardonnay. Disgorging after 30 months ageing on the lees.