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WINE AND THE SENSES
A refined liqueur characterises this brut with special taste-aroma characteristics of the highest order. The perlage is fine and persistent, with an intense, creamy foam of a bright straw-yellow colour. The nose is intense and refined with expertly dosed aromas of ripe fruit, and notes of caramelised cooked apple can be detected. The taste is fresh, soft and mellow, with great structure. It fully retains all of its qualities, even quite some time after the bottle has been opened.
FOOD MATES
This classic method lends itself to a great variety of food pairings, from the simplest with ripened cheeses, to the most sophisticated of aperitifs with oysters or Iberico ham.
It can be enjoyed at the table with a dish such as turbot with truffles or grilled prawns, but also with desserts such as tarte tatin or cheesecake.
ACIDITY
6,5 gr./l.
LONGEVITY
6-8 years
GRAPE VARIETY
Pinot Noir 100%
TERROIR
A few hectares in the Oltrepò Pavese area, for grapes of great quality. The vines are located between 100 and 250 metres above sea level on a predominantly calcareous soil with a medium texture.
The vineyard uses a Guyot training system with a maximum yield per hectare of 8,000 kilos. Sometimes summer pruning is necessary. The planting density is 3,500/4,000 plants per hectare.
WINE-MAKING
The ripening of the grapes is monitored throughout the summer and the harvest takes place when the required values of acidity and sugar content are reached, generally early on. The vinification is off the skins with soft pressing. The must has a first fermentation in stainless steel tanks at a controlled temperature. In the following spring, the base wine is assembled with selected yeasts for the second fermentation. Ageing in the bottle continues for another 36-48 months before disgorgement during which an exclusive and refined liqueur will be added.
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