TECHNICAL PROFILE
Vinification: the grapes crates reach the canteens for de-stemming and squashing; afterwards they undergo a 10° C,
cold-steeping in heat-conditioned, stainless stell vats. Subsequently, short repassing procedures optimize colour
extraction. After 24 hours, the pressing process is carried out, to separate the must from the skins. Then the must
undergoes a static clarification and fermentation at 18° C.
Ageing: after a short refining in steel, the wine is poured into autoclaves for a second fermentation according to the
“Charmat” method, entailing three month minimum stay in contact with yeasts.This process anables the production
of a greatly structured wine, typical of Pinot black grapes but also equipped of a richest scent of small fruits of the
underbrush.
TASTING NOTES
The spumante shows an intense salmon-red colour, with a fine and intense perlage. The perfume is rich in fruity
accents, reminiscent of small, undergrowth fruits and a light accent of violets. To the palate: its effervescence prevails
and it is followed by a correct, acidic freshness contributing to impart a savoury and persistent flavour.
PAIRINGS
Excellent as an aperitif, its structure enables it to outstandingly complement an entire meal.
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