SPARKLING WHITE WINE – SUR LIE
Pale yellow, a little opalescent due to the presence of the yeast in suspension.
The nose plays on the fragrant hints of lime, pear and jasmine and preannounce a fresh and delicious sip with a super thin bubble. The closure is all about citrus and almond with a medium length.
Comune di Torrazza Coste (PV)
8 – 10 °C
SOIL: Loamy alluvial deposits or loamy clay. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil. This kind of terrain isn’t calcareous and its reaction swing between slightly and weakly acid.
Low organic coal, equipped with an average of nitrogen and with low availability of organic substance.
HEIGHT: 130 m. a.s.l
GRAPES: White berried variety, native
HARVEST: Second week of September circa
CULTIVATION SYSTEM: 15 years old vineyards, 2500 vines per hectare, two buttress guyot, grassing, organic and contained fertilization.
MAP SHEET: Sheet 2,
Maximum grapes production: 55 q/ha Moderate average yield per vines: 1,3 – 1,4 kg per plant.
Manual harvest in 15 kg boxes. Soft pressing.
Indigenous yeast. Spontaneous fermentation.
The decanting process and the oxygenation are carefully managed.
Steel fermentation. No filtration.
Aged in steel until the following spring, the moment in which cold must from the same vine is added to set in motion the refermentation process.
Bottling and closure with crown cap.