About this wine
Vineyard and terroir
The fruit is grown on hillsides at 500–600 metres above sea level.
Vinification
The wine is made by the Trento Metodo Classico. The must undergoes cold maceration followed by temperature-controlled fermentation. A small portion is fermented separately in 225-litre French oak barrels. Batches from the same vintage are blended into the cuvée, then tirage liqueur containing sugar and yeast is added before bottling. The bottles are regularly turned and gradually moved into a vertical, neck-down position before disgorgement removes the sediment. A similar wine with a small quantity of sugar is added at the final stage.
Ageing
The base wine rests on its lees for 2–3 months. The barrel-fermented portion remains in French oak for an unspecified period. After tirage, the bottled wine matures in a cellar at 8–12 °C and rests in bottle for several additional months after disgorgement before release.
