Questo vino
Vineyard and terroir
The hillside vineyards begin at 250 metres above sea level and have moderately fertile marly and calcareous-clay soils. Vines are Guyot-trained, and maximum yield is 11 tonnes per hectare.
Grapes
Chardonnay and Pinot Noir.
Vinification
Harvest is entirely manual during the second half of August, with the fruit collected in small 15–18 kg boxes. Whole clusters undergo gentle pressing, and only the first fractions of must are retained. Fermentation lasts 10–15 days in stainless-steel tanks at a controlled 18°C. The base wine then remains on its lees at low temperature until the following spring.
Ageing
Tirage takes place in spring for secondary fermentation in bottle at low temperature. The wine ages on its lees for 16 months, followed by remuage, disgorgement and further bottle refinement.
Technical data
Minimum alcohol is 11.5% vol.; minimum total acidity is 5.0 g/L and minimum net dry extract is 15 g/L.
Tasting profile
Straw yellow with a fine, persistent perlage. Aromas evoke bread crust, dried fruit and flowers. The palate is dry and persistent.
Serving and pairing
Serve at 6–8°C. Suitable as an aperitif or festive toast and capable of accompanying an entire meal, with a preference for starters, structured first courses and delicate main courses. Store bottles horizontally in a cool, dry and dark place at a constant temperature.
