Area of Production:
vineyard in the municipality of Treiso d’Alba
Altitude:
230 – 280 above sea level
Soil:
calcareous, clayish marl
Type of cultivation:
grown in rows with classic Guyot pruning
Harvested:
first week of September
Wine-making process:
from the pressing of the grapes a prime must is obtained that, when cleaned and filtered is put to ferment in steel vats at a temperature of 17°C. In the spring it is bottled together with the addition of carefully selected yeasts and left to ferment in the bottle. After at least 18 months the disgorgement is carried out and the bottles are sealed with the final cork
Colour:
deep, bright greenish-yellow
Perfume:
intense, floral with final notes of acacia flowers, with refined, lingering perlage.
Taste:
pleasantly fresh and elegant, with intense notes of yeast, crusty bread and honey, with good structure and persistence
Alcohol content:
12.61 % vol.
Total acidity:
5.12 gr. / lt.
Reducing sugars:
2.9 gr. / lt.
Total dry extract:
18 gr. / lt.
Recommended serving temperature:
6 – 8 °C
Goes well with:
an excellent aperitif, goes well with shellfish and with all dishes but especially with fish
