Description

The training system is pergola and GDC, with a production of about 3.5 kg per plant. The land is of the morainic type located south of Lake Garda and the harvest is manual.
Partial maceration of the base wine  on the skins with racking after a few hours from the start of fermentation. To accentuate the aromas, the temperature does not exceed 16 ° C. The base is left to mature on the lees until the following spring.
The base wine is refermented in the bottle by adding sugar and selected yeasts.
At least 12 months of rest in the underground cellar, at a constant temperature of about 14 ° C.
Disgorgement March 2022.
Powder pink color with peach reflections, with a fine and persistent perlage. The nose has fruity, ripe, fresh notes, from pear to quince with a base note of toasted barley. The mouth begins with a good structure and excellent integration of the foam, salty, savory, juicy sensations, in excellent balance.
For lovers of the classic method.