Vine-Training system and density: Guyot, 4900 vines per hectare.
Altitude: 330 m above sea level.
Soil: red sand with gravel
Harvest: handpicked grapes are destemmed and put in the press with about one-third whole bunches to “help the drainage and give nice texture”. The juice is left for 36-48 hours at 14°C for settling. Harvest time between end of August and beginning of September.
Winemaking: fermentation for about 12 days at 16°C.
Ageing: in stainless steel tanks at temperature controlled, in contact with fine lees
Prise de mousse (sparkling process): the second fermentation takes place in stainless steel tanks (cuvée close) at temperature controlled with indigenous selected yeasts and lasts about 90 days. Bottle refinement: roughly two months
Characteristics: made from Arneis grapes, it has a nice acidity which gives freshness and persistence with a particular, natural salinity, typical for Arneis from Montà d’Alba.
Service temperature: we recommend to serve at 6-8 °C (43/47 °F) in “tulip”-shaped crystal glasses to fully appreciate its aromas and fine perlage
Code EAN/bottle: 8033564390197
Code EAN/case: 8033564390692
Bottles per case: 6
Residual Sugar: 7 g/l