Questo vino

Vineyard and terroir

The vineyards stand above 550 m on well-ventilated high ground with mild temperature variations. These conditions favour slow, healthy ripening while preserving the acidity needed for sparkling-wine production. The medium-loam soils are low in organic matter. Planting density ranges from 4,800 to 5,500 vines per hectare, with yields of approximately 60–70 quintals per hectare.

Grapes

Grecanico and Chardonnay.

Vinification

Harvest runs from mid-August through the first week of September. The fruit is picked at an early stage of ripeness, when acidity is high and sugar levels are moderate. At the winery, the grapes are destemmed and gently crushed. The skins remain briefly in the press before gentle pressing produces fragrant, high-acid must. Fermentation takes place at low temperature, followed by at least four to five months on the fine lees. A second fermentation then takes place in autoclaves according to the Martinotti–Charmat method.

Ageing

After the second fermentation, the sparkling wine remains on its yeasts for at least six months.

Technical data

Alcohol: 12.5% vol. Total acidity: 6.2 g/L. pH: 3.2. Bottle format: 75 cl.

Tasting profile

Straw yellow with pronounced greenish highlights. White-fleshed fruit combines with floral aromas and notes of bread crust. Fine, persistent bubbles, mineral notes and lively acidity create a refreshing, balanced palate.