Made with Malvasia di Candia Aromatica and Ortrugo grapes, with a small amount of
other native white grapes; the vineyards are trained using the Piacenza-style Guyot
system and the soil is sandy-clay from the Pliocene epoch.
The grapes are picked by hand in small crates and crushed immediately.
The must is left to macerate with the skins, without temperature control, for at least ten
days depending on the vintage.
After resting on its fine lees during the winter, it is bottled in spring without filtration. The
fermentation of the residual sugar from the first fermentation is completed in the bottle
to produce the sparkle.
A few months of bottle maturation give an aromatic wine with citrus notes, a good
balance between acidic freshness and roundness, with a non-intrusive sparkle.
Maceration – 10/15 days depending on the vintage
Type – Orange sparkling
Variety – Malvasia di Candia Aromatica, Ortrugo, small amount of other native white grapes
Vineyard altitude 300 – 350 mt s.l.m.
Age of plants – 5-40 years
Yest – indigenous/wild
Aged- from September to april in a big inox tank. In april put in a bottle for a few month
Farming system- guyot
Avarage planting density-.3500 per hectare