Origin of grapes:
The estate’s vineyards in the municipality of Erbusco
Average age of the vines:
Glacial moraine, calcareous, mineral
Yield per hectare:
9000 kg grapes per hectare
Mid-August, hand-picked and placed in 18/20 kg crates
Soft pressing with pneumatic press. The must ferments in stainless steel vats at a controlled temperature of between 16° – 18° and left to rest until the wine is placed in bottles with crown caps and stacked horizontally for refermentation.
Ageing in the bottle:
Bottles remain in contact with the yeast lees for 30 month and are then subjected to mechanical remuage (riddling). During disgorgement (dégorgement), no Liqueur d’Expedition (sugar) is added and bottles are topped up with the same wine.
Average annual prod:
8,000 0.75-litre bottles
We guarantee a shelf-life for this product of 10 months from date of disgorgement.
Intense bouquet of ripe fruit, honey and buttery notes
Fresh and flavourful, elegantly smooth with tiny delicate bubbles (perlage)
Excellent as an aperitif and with seafood starters and risottos
Serve at a temperature of no more than 10°C, keeping the bottle in an ice bucket to decrease temperature to 6° or 7°C