Description

REGION : Emilia Romagna
YIELD : 50 quintals per hectare 
HARVEST : Hand-picked into crates of 20 kg. 
VINIFICATION: pressing in press, vinification in white without maceration on the skins in stainless steel vats at controlled temperature below 18 degrees. 
AGING : fermentation in the bottle  for 4 years on selected yeast 
MATURATION : additional 6 months always in a bottle after the  disgorgement  and the inclusion of a mushroom cork 
CHARACTERISTICS:  white, brilliant sparkling wine; soft aromas of ripe fruit with spicy notes of vanilla, incredible complexity and flavours deriving from the long fermentation on selected yeast. excellent acidity and persistence in the mouth, very fine and persistent perlage. 
TEMPERATURE : serve at about 2/5 degrees
BEST SERVED WITH : dishes based on fish, appetizers, fried meat, aperitifs, white meat, pasta and even light red meat