VITICULTURE
Organic cultivation.
The grapes of Chardonnay and  Riesling Renano are manually harvested at a precise level of ripening, when the balance between acids and sugars in berries is just right to enable the vinification with the ancestral method.
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WINEMAKING
Ancestral wine vinification, Chardonnay 60%, Riesling Renano 40%.
The grapes are gently pressed in order to prevent berries from crashing. The first pressing is selected and racked to the stainless steel vessels where the native fermentation starts. At the first winter cold, when the residual sugar is around 30 grams per liter, the fermentation stops. In spring the must is bottled and with the arrival of warm temperatures the fermentation slowly restarts. The indigenous yeasts transform the last residual sugars into a sparkling wine of fine and persistent bubbles. The wine ages in contact with its lees and after disgorgement the bottle is topped up with the same wine.
 
VINEYARDS
Chardonnay, spurred cordon set-up.
Riesling Renano, guyot set-up.
5,000 Vines per hectare.
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ALTITUDE
400 - 420 m.a.s.l.
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EXPOSITION
Chardonnay, shouth.
Riesling Renano, south - west.
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SOIL
Clay, sand, silt.
 
ALCOHOL CONTENT
12,5%vol.
 
CLASSIFICATION
Vino Spumante di Qualità.
Metodo Classico.
Brut.
Vino Biologico.