top of page

ANCESTRALE CUVÉE


CLASSIFICATION

Vino Spumante di Qualità.

Metodo Classico.

Brut.

Vino Biologico.


ALTITUDE

420 m.a.s.l.


EXPOSITION

West.


SOIL

Sand, silt, clay and salt residues.


VINEYARDS

Pinot Nero, Chardonnay.

Spurred cordon set-up.

5,000 Vines per hectare.


VITICULTURE

Organic cultivation.

Selective manual harvesting.

In order to highlight both the acidity and the fruitiness of the berries, the grapes are harvested in two stages, half of them slightly early and the other half when fully ripe.


WINEMAKING

White wine vinification.

After harvesting the soft pressing prevents berries from breaking and avoids skin contact. The native fermentation starts in stainless steel vessels and pauses at the first winter cold when the residual sugar is about 24 grams per liter. 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 fine bubbles. The wine ages in contact with its lees and after disgorgement the bottle is topped up with reserve wine aged in acacia tonneau.


RESIDUAL SUGAR

Less than 3 grams per liter.


ALCOHOL CONTENT

12,5%vol.




Comments


bottom of page