WINE AND THE SENSES
90% pinot nero, 10% chardonnay
Three hectares of vineyards in the Oltrepò Pavese area. Medium-textured limestone soil, exposed to the east-northeast. The altitude varies from 100 to 250 metres above sea level.
The cultivation system is a Guyot with a planting density of 3500/4000 plants per hectare and a maximum yield of 100 quintals of grapes per hectare. If the year is particularly generous, summer pruning is carried out.
Harvesting begins in August. The grapes are hand- harvested, using small crates. The grapes are transported to the winery by refrigerated vehicles and are soft-pressed without destemming. Only the first-pressing must is used for the sparkling wine; it undergoes a cold static clarification and is then inoculated with selected yeasts. The base wine obtained is aged for 3 months in steel vats. The second fermentation takes place the following spring in rooms at a constant temperature. It remains on the lees for at least 36 months. After disgorging, the wine rests for at least 2 months before release.