METODO CLASSICO SPUMANTE EXTRA BRUT

Varietals: Chardonnay – Pinot Noir
Soil: marny and calcareous clay with moderate fertility, hilly lying at a minimum altitude of 250 m above s.l.m.
Vine growing: Guyot
Picking: 100% by hand into small boxes holding 15-18 kg
Maximum yield in grapes: 11 tons/ha
Vinification: soft pressing of whole clusters, using only the first fractions of the must obtained. Fermentation for 10-15 days at controlled temperature (18° C) in steel tanks. The must remains at a low temperature on the yeast lees until the spring after the harvest.
Ageing: tirage the spring after the harvest for the fermentation in bottle at low temperature and ageing on the yeast lees for 16 months. Following remuage and dégorgement, and further refinement in the bottle.

TASTING NOTES

Color: straw yellow with fine and persistent perlage.
On the nose: hints of bread crust, dried fruit and floral notes.
On the palate: dry and persistent.
Alcohol (minimum): 11.5 % vol.
Serving temperature: 6/8 degrees.
Storage: To keep it at its very best, store bottles horizontally in the dark, in cool, dry surroundings at a constant temperature.
Food/wine pairings: excellent as an aperitif and for a festive toast at any time of day, it also makes an elegant match throughout a meal, though is at is very best with starters, well-structured first courses and delicate mains.

Format: bottle 0.75 cl