VITICULTURE
Organic cultivation.
The grapes of Pinot Noir 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, Pinot Nero 100%.
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
Pinot Nero.
Spurred cordon set-up.
5,000 Vines per hectare.
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ALTITUDE
420 m.a.s.l.
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EXPOSITION
West.
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SOIL
Clay, sand, silt.

ALCOHOL CONTENT
12,5%vol.
 
CLASSIFICATION
Pinot Nero Vino Spumante di Qualità.
Metodo Classico.
Brut Nature.
Vino Biologico.