Maceration 7-12 days skin contact
Type- Orange sparkiling
Spontaneous fermentation with the indigenous yeasts on the skin, sometimes it might take up to 3 or 4 days. Racking when the residual sugar is around 30-40 gr/L. After that, fermentation continues, but much slower; when it gets around 10-15 g/L of residual sugar it stops for the whole winter. In spring the wine is bottled, and thanks to the residual sugar a second fermentation starts and consumes the residual sugar (between 0 and 1.5 gr/l at the end of the process).
This wine is made from the Ortrugo grapes, hand picked in our vineyards. It has an intense straw-yellow colour. Maceration on skins enhances the aroma. The nose shows subtle finesse and complexity at the same time, with a distinctive fragrance. The flavour is dry and structured, but supple and harmonious with a distinctive character. A pleasant wine, with good drinkability for every occasion.
Vineyard altitude- 275 mt slm
Age of plants- 28 years
Type of wood
Soil Clayey-sandy of Pliocene origin
Farming system- Guyot
Avarage planting density- 2500/3000 plants/ Ha