Grapes: Erbaluce 100%
Training system: bower.
Harvest: september.
Vinification: rapid pressing of grapes. Selection of the must and instant start of alcoholic fermentation. At the end of it we add in to the wine sugar and yeast for a second fermentation in stainless steel tanks.
Alcohol: 12-13%Vol
Total acidity: 6/6,5g/L
pH: 3.2/3,3
Shelf life: 1-2 years.
Serra Blu
Characteristics for tasting
Color: low intensity of yellow, green reflex.
Flavours: citrus, pear, passion fruit, fermentative sensation of bread’s crust.
Taste: acid, mineral, very fresh, intense and prolonged perlage.
Pairings: ideal for aperitifs and appetizers. Excellent with fish first courses or white risottos. Ideal with freshwater or sea fish. Curious with the pizza.
Characteristics for tasting
Color: low intensity of yellow, green reflex.
Flavours: citrus, pear, passion fruit, fermentative sensation of bread’s crust.
Taste: acid, mineral, very fresh, intense and prolonged perlage.
Pairings: ideal for aperitifs and appetizers. Excellent with fish first courses or white risottos. Ideal with freshwater or sea fish. Curious with the pizza.
The Martinotti Method
Who was Federico Martinotti? Piedmontese oenologist, inventor of the method of sparkling wine in large containers. Federico Martinotti was an old fashioned Piedmontese of scrupulous honesty, he effectively contributed to the progress of Italian oenology by carrying out numerous experiments in all fields of it. He graduated in chemistry and pharmacy in 1887 at the Turin’s University, was first assistant and then Deputy Director of the Agricultural Station of Turin and following a competition he was appointed Director of the Royal Wine Station of Asti in 1900. His ideas and experiments ranged in the field of technology related to oenology and viticulture.
The method involves a second fermentation of the wine in large pressurized containers, called autoclaves. This allows us to obtain wines with fruity notes which are very popular. This is more suitable for the production of “bubbles” using different grape varieties. In fact, the long soak on yeast, typical of the classic method, would harm the expression of the aromas of wines derived from the vines. The Martinotti Method obtains softer colors, straw yellow with greenish veins, fresher and less structured flavours, fruity aromas, sometimes exotic.
