Variety: 100% Erbaluce
Yield per hectare: 100q
Maximum production of bottles per hectare: 7000
Harvest: mid September.
Winemaking: rapid pressing of the grapes without crumbling mass and alcoholic fermentation at a controlled temperature. Aging on the lees for 4-5 months. Reinoculation and draw for the second fermentation.
Refinement: at least 30 months in bottle. After disgorgement vienestoccato the wine for a few months and subsequently put on sale.
Filling: With isobaric and capping machine with cap technical micro-granule cork 100%. ICAS cages.
Alcohol: 12-13% Vol
Total acidity: 6/6.5g / L
pH: 3.2 / 3.3
Total sulfur maximum: 90 mg/L
Holding the bottle over the years: 3-4 years.
Color: yellow with greenish reflections very
Nose: Citrus, pear, passion fruit, notes fermentation with good crusty bread.
Taste: acid, mineral, very cool. Foam intense and prolonged, creamy.
Serving suggestions: Ideal for cocktails and hors d’oeuvres. Excellent with pasta with fish or white rice. Ideal with fish freshwater or seawater. Curious with the pizza.