About this wine
Vineyard and terroir
Fine, calcareous Typic Ustorthent hillside soils derive from the Lequio formation—alternating sandstone, sand and compact marl—and Sant’Agata fossil marls, comprising grey-blue marls of varying sand content with local sandy-conglomeratic intercalations. The trellised vines are Guyot-pruned and planted at 4,000 vines per hectare. Yields are 10,000 kg of grapes and 7,500 L of wine per hectare.
Vinification
Harvest takes place within the first ten days of September. The grapes are destemmed, crushed and chilled to 13–14°C for a short cold maceration lasting 12–18 hours. Pneumatic pressing then gently separates the skins from the must. The juice settles for around two days in temperature-controlled stainless-steel tanks at 13°C before being filtered and stored in stainless steel at 0°C. Before bottling, it is transferred to sealed tanks and inoculated with selected yeasts for partial sugar fermentation using the Martinotti-Charmat method. Clarification and isobaric bottling preserve the wine’s gentle bubbles.
Tasting profile
Bright, brilliant cherry red, with creamy, gentle bubbles and a fine, persistent bead. The rich, intense bouquet is floral, particularly reminiscent of rose and orange blossom. The palate is sweet and fragrant, with balanced acidity and carbon dioxide that enhances the retronasal sensations.
Serving and pairing
Serve at 12°C with desserts or fresh fruit.
