Spumante Charmat Method V.S.Q.
AREA OF PRODUCTION
80 quintals of grapes per hectare.
Towards the end of August, beginning of September the grapes are harvested by hand in small crates. The grapes are then de- stemmed and crushed, the must is then left on the skins for about 8 hours. The must obtained is then fermented in stainless steel tanks at a controlled temperature of 18°.
The spume develops in pressurized stainless steel tanks during the following spring; the wine is left to mature on its yeasts for at least 12 months to guarantee an optimal maturation; it does not undergo filtering before bottling, therefore the final product results slightly cloudy. This veiled characteristic is the result of the natural presence of inactive lees.
10g x litre
Rose pink, veiled, fine and persistent perlage.
Fresh and fragrant, full, elegant bouquet, persistent with hints of fresh fruit and dog rose.
Lively, harmonic, soft, elegant velvety structure.
6° – 7° C.
Excellent as an aperitif, with all sea foods and during any meal