“In the second decade of March, the base wine is bottled with yeasts and sugars for “froth capture”. The refermentation takes place in the bottle (according to the classic method) in rooms with constant temperature (12/15 ° C). The bottles rest horizontally in piles for at least 12 months before disgorgement. At the end of aging the remuage is carried out (to conveying the deposit towards the cap) and finally the disgorgement (the last phase that allows the removal of the deposit). Being a “Brut Nature” no additional sugar is added before final capping.”
Vino Spumante di Qualità – Metodo Classico
LOCATIONS OF VINEYARDS
Loc. Ponticelli, Santa Maria Imbaro, Chieti
Medium textured soil, rich in organic substance.
260 m above sea level
South – Weast
Espalier vines, bilateral guyot, 4000 vines/Hectare
Planting year 2014
YEALD PER HECTARE
70 – 80 tons
Hand selection in late September
Soft pressing of whole bunches. The must is decanted at a temperature of about 6/8 ° C for 24 hours. The fermentation takes place at controlled temperature (14/16 ° C) in small steel tank and lasts between 10 and 15 days. A refinement of the base wine follows at least 4 months before the second fermentation.
HOW TO SERVE
From 2 up to 18 months after disgorging.
8 – 10° C.
Ideal as an aperitif or as a whole meal with fish and sushi.