500 mt. s.l.m.; Guyot; 6000 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
The grapes are harvested by hand and directly pressed, avoiding the crushing.
A cold static settling follows this irst stage with a fermentation at 16 °C in steel tanks for two weeks.
Second fermentation in bottle and re inement for about 48 months in contact with the yeasts.
It elevates itself away from the light, at a 11°C temperature.
Crystal clear, straw yellow with golden reflections with very fine, very durable bubbles. Intense and complex. Very ripe yellow fruit aroma and a broad set evolved from yeast refinement. Floral notes recall yellow flowers and hawthorn, thyme, sage, withered white flowers, nuts and then it opens to never overwhelming bread crust notes and closes with sulfur, mineral, hydrocarbon hints. Incredibly fresh, savory and mineral, it gives a dry and soft mouthfeel. A round, balanced, persistent wine.
Perfect pairing: a dish with nice sweet and fatty tendencies, maybe not too spiced but with a good, savory, persistance. Raw oysters, shellfish risotto, caviar, foie gras and a wonderful oven-baked grouper.
Mussels and provolone
Rice potatoes and mussels