Production year: 2018
About 85% of Grechetto gentile grapes
About 15% of Pinot Nero grapes
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 for the first disgorging: 8 months
Ageing in the bottle before the release on the market: 1 month
This wine has the organoleptic characteristics of the Classic Methods of our land,
with a deliberately shorter period of ageing on the yeasts in order to preserve its freshness.
Alcohol content: 12,5%
Pleasant and delicate notes of wild berries. Soft and persistent perlage. Fragrant and vibrant on the palate.