Flower-like freshness; soft tastiness for the palate. Fine, delicate perlage, with intense, creamy spume. Decided yet refined, with well-blended notes.
Softly inviting, wellstructured: its qualities remain stable even long after the bottle is opened.
Three hectares of vineyards in the area of Oltrepò Pavese. Medium-textured limestone-rich soil.
The fields face East-Northeast, at an altitude of 100-250 meters above sea level. Vines are cultivated according to the Guyot system. Yield per hectare is 100 quintals at most, within the regulated limits.
Sometimes vines are pruned during the summer. Plant density is 3500/4000 per hectare.
Excellent as an aperitif; a versatile sparkling wine worthy to accompany fish, shell fish, aged cheeses. Serve at a temperature of 6/8°.
A wine produced only during years when the weather allows grapes to reach levels of alcohol content and acidity best for obtaining a spumante base.
Harvesting is done by hand during the first ten days of September, using small boxes. The grapes are carried to the canteen in refrigerated vehicles.
When still whole, the grapes are soft-pressed.
Only the must emerging from the softest pressing is used (approximately 30%). The mass is inoculated with carefully selected yeasts. It then ferments at controlled temperatures. After remaining in steel containers for three months, the grape mass is stabilized while remaining unheated.
During the following spring, after a forty-day period when the spume takes hold, the wine is bottled. It is kept in the bottle for at least six months.
Sweet aromas of yellow-pulped fruits, apricots, peaches. A sunny color, with strikingly bright accents of gold. The fine perlage remains consistent over time. An embracing flavor, soft and warm, with a fine correspondence between taste and aroma.
Clay soil rich in sand and limestone, lying in the Oltrepò Pavese. The Guyot system of cultivation is used. Yield per hectare is 100 quintals of grapes at most, according to regulation. In some summers the vines are pruned. Plant density is 3000/4000 per hectare.
This sparkling wine nicely accompanies the whole meal. In order to best savor its nuances, match it up with savory pies and cold cuts.
Perfect with ham. Excellent with aged cheeses, whose strong flavors are perfectly balanced by the mild flavor of this wine, of French ancestry.
Serve at a temperature of 4.6°C.
Grapes are hand-harvested during the first ten days of September, using small boxes. The grapes are carried to the canteen in refrigerated vehicles. While still whole, the grapes are soft-pressed; only the first must emerging from the press, about 30%, undergoes static clarification and inoculation with selected yeasts. The base mellows for 3 months in steel containers, is stabilized unheated, and ferments for at least 36 months more. After the September bottling, it rests within the bottle at least 2 months before sale.
Straw-yellow with golden accents. Fresh notes of white flowers and yellow-flesh fruit. Well-balanced, creamy and fruit-flavored to the palate. Full, all-embracing taste; fine, persistent perlage.
Five hectares of vineyards. Morrainic soil situated south of Lake Garda, in areas facing North/South. The Guyot system of cultivation is used. In some summers the vines are pruned. Plant density is 3500/4000 per hectare.
Excellent aperitif, an extremely versatile wine. A fine companion to sweet- and salt-water fish, it also goes well with delicate entrées and white meats. Serve at a temperature of 6-8°.
Epoca di raccolta: prima decade di settembre con raccolta delle uve a mano. La vendemmia si svolge usando cassette di piccole dimensioni. Dopo decantazione statica a freddo le uve raccolte subiscono una pressatura soffice.
Il mosto fiore viene fatto fermentare a bassa temperatura con lieviti selezionati. Il vino base viene poi fatto fermentare in bottiglia per 36 mesi.
Captivating aromas of yellow-pulped fruit, apricots, peaches. Fine, long-lasting perlage. Sunny hue, brilliantly nuanced. Its mild flavor will embrace you with its fine balance between aroma and taste.
Three hectares of vineyards in the area of Oltrepò Pavese. Moderate limestone soil content; facing east/northeast. Altitude 100-250 meters above sea level. A Guyot system of cultivation is used, yielding a maximum of 100 quintals of grapes, according to regulation. Plant density is 3500-4000 plants per hectare. Sometimes pruning is done in summer.
Sparkling wine suitable during the entire meal. Perfect with savory pies, ham, aged cheeses. The strong flavor of cheeses is perfectly balanced by the rather sweet flavor of this wine, of French ancestry. Serve at a temperature of 6/8°.
Grapes are hand-harvested in the first ten days of September using small boxes. Carried to the wine center in refrigerated vehicles, the entire grapes undergo soft pressing, but only the first part of the must undergoes static clarification and injection of selected yeasts. The base ages for 3 months in steel vats, is stabilized without heating, and ferments for at least 36 months. After bottling in September, it rests for at least 2 more months.