Production year 2014:
350 bottles
About 85% of Pignoletto grapes from Guyot-trained vineyards planted in 2011
About 15% of Incrocio Manzoni grapes from Guyot-trained vineyards planted in 2011
Early by hand harvest (mid August) into 25 and 30 Kg crates.
Grape harvest indicators: PH, acidity and sugar content.
De-stemming without crushing. Soft crushing and addition of selected yeasts. About 30 days of fermentation at a steady low temperature. Racking off after fermentation. Ageing in steel vats performing “battonage” (yeast lees stirring) until March. Preparation of the selected yeasts according to the French protocol of Christophe Gerland from Reims. Bottling for “prise the mousse” (second fermentation) using a manual filling machine. Tirage for about two months. Average pressure at the end of tirage: 6.5 bars.
Ageing period in the bottle: 30 months
Ageing in the bottle before the release on the market: 3 months
Alcohol content: 12,5%
This wine ages for 30 months on the yeasts in the bottle, kept underground in our small cellar where the change of seasons has just a small impact on the temperature. Both the low residual sugar (less than 3 gr) and the long ageing on the yeasts in the bottle, characterise this version of Dama Bianca Metodo Classico.
The bubble becomes cream and the time shows the best side of this bottle of absolute rigour.
This is a bottle for those who want to drink a great classic, out of the box.
Our Spumante with the longest ageing, produced in limited edition.
