Via Coletto, 2, 37010 Affi - Verona - Italy
At the end of August pruning is done and the grapes dry slowly on the vine. This causes a natural increase of sugar content and organoleptic properties are all maintained for a good sparkling wine base. The harvest begins in early September. The manual harvested grapes are collected in small baskets to avoid crushing. They are pressed within a few hours.
A unique vinification, suitable to obtain a sparkling wine base that keeps intact all the Pinot Noir Class. The grapes are gently pressed. Must is hyper-oxygenated with sterile air to cause natural color sedimentation and the less color possible (coppery). Fermentation, rigorously without sulfur dioxide and with choice yeasts, performed at 12°C temperature. As soon as the still sweet wine has reached the desired alcohol content, it is cooled to zero degrees in order to stop fermentation. This temperature is maintained until the fermentation process for sparkling wine. The second fermentation in the bottle with the CLASSICAL METHOD lasts 36 months strictly controlled temperature environment. The sugars used for secondary fermentation are exclusively those present the grape.
DISGORGEMENT TAKES PLACE JUST BEFORE DRINKING.
Color: soft yellow light
Bouquet: wild flowers, hint of raspberry and small ripe fruits, apricot and peach.
Foam: extremely fine grain, very persistent, wonderful to see.
Taste: original typical of Pinot Noir, engaging for every occasion.
Excellent at all times, as an aperitif or dessert, throughout the meal. Its scented hints arouse emotions and ancient remembrances. Serve chilled, best in crystal glasses.