It is the sparkling wine perfect with appetizers, during meals it is a good matching with everyday light meals. To be served at a temperature of 8-10° C, preferably in a ice bucket.
Production area: from vineyards in Negrisia (Tv)
Ripening: half of September
Vine training technique: Geneva Double Curtain, Guiot
Plants density: 3500 plants per hectare
Soil composition: consisting of stones, loose, calcareous
Vinification: after grapes harvest, the grapes and the
entire bunches of grapes are pressed softly, without
lacerations, to obtain the “flower must”. Then the static
cold decantation of the must follows, in order to eliminate
all solid parts on the surface. With the inoculation of
selected yeasts the fermentation begins at a controlled
temperature of 18° C. The wine is then poured and set to
refinement for some months in steel basins, before selling.
The second fermentation takes place at low temperatures
Alcoholic volume: 10,50 – 11,50 %.
Bottle size: 0,75 litre bottle
Conservation: to be kept in fresh places at a temperature
of 12-16° C, far from light, avoid to keep it long time in