GROWING LOCATION: Langa’s hills
TYPE OF SOIL: White clay alternated with layers of sand and limey marl
VINIFICATION: the grapes are harvested into crates with a capacity of about 20 kg and then poured directly into the press, where they are delicately and softly crushed. The must obtained is transferred to temperature-controlled tanks where static decanting takes place, and then ferments in stainless steel tanks at a low temperature (18-20 °C). When fermentation is complete, the wine is kept on the fine lees until spring. This is when the cuvée is created, uniting the wines from the different crus selected. In spring the wine undergoes a second fermentation, in the bottle, followed by a period of maturing in contact with yeasts, in the cool, dark and protected environment of the cellars, in observance of the strict rules that govern the production of “Spumante Metodo Classico” (Classic Method Sparkling Wine).
TASTING NOTES: The cuvée is created with a meticulous blend of crus situated at an average altitude of 300m asl, which guarantee a fresh and fruity wine. A minimum maturing period of 10 months conveys perfect aromatic complexity. The colour is straw yellow with green highlights. The perfume is floral, sweet, with citrucy hints and a notes of bread crust. The wine has a savoury feel in the mouth, with a persistent sparkle and a sweet, lingering finish.
ALCOHOL CONTENT: 12% Vol.
PAIRINGS: Excellent as an aperitif, with its personality it is, above all, an excellent way of accompanying all courses of a meal.
SERVING TEMPERATURE: 6-8 °C
RESIDUAL SUGAR: 6.5 gr/lit.