Maceration- 11-15 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).

Deep gold in colour with aromas of lemon, honey, grilled herbs, smoky soil and a trace of bitter nuts. Light fizzy bubbles meander thru fresh lemon tart and Mediterranean herbs. Citrus and smoky minerals linger on the zippy finish. Lovely on its own, or with a wide variety of dishes, especially spicy ones.

Variety: Malvasia di Candia Aromatica 60% Trebbiano 20%- Ortrugo 15% Sauvignon 3% – Marsanne 2%

Bottles/year- 9000

Vineyard altitude-260 mt slm

Age of plants- 28/43

Yest- Wild

Aged- Concrete

Soil- Clayey-sandy of Pliocene origin

Farming system-Guyot

Avarage planting density-2500/3000 plants/ Ha

Alcohol- 12,50%