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GRAPE VARIETIES: Ribolla single variety.
VINEYARD: on the southwest oriented hill slopes in Spessa di Capriva, at 160 – 180m.
SOIL: known as “ponca”, it consists of friable marlstone with good water retention properties, typical of the Collio zone.
TRAINING SYSTEM: Guyot with 4,000 vines per hectare and a pruning method to optimize the fruit for the production of sparkling wines.
VINIFICATION: grape conditioning at +10° C followed by soft pressing.
FERMENTATION: takes place in temperature-controlled stainless steel vats for 20 days at a temperature between +16° and +20°C.
AGING: in stainless steel tanks at a constant temperature of +12°C.
SPARKLING WINEMAKING METHOD: one month following harvest, selected yeasts are added to the base wine which is disgorged into a pressurized tank where it remains for six months allowing second fermentation to take place. The sparkling wine is then bottled.
COLOR: straw yellow with greenish tinges.
AROMA: delicately floral with hints of citrus fruit.
TASTE: dry, fresh and slightly citrusy, with a delicate finish.
PAIRING: it makes an excellent aperitif and complements simple fish dishes.
SERVE: at a temperature between +8° and +10°C. Uncork just before serving.
CONSUMPTION AND AGING POTENTIAL: if stored well, it gains character and can age 3 to 5 years maintaining it freshness.
BOTTLE SIZE: 0,750 L