Cultural notes: high spurred cordon pruned with plant density of 3500 vines per hectare. Organic farming.
Harvest period: first week of September; hand harvested with careful selection of the clusters.
Vinification: soft crushing of the grapes with de-stemming followed by must fermentation in stainless steel temperature controlled tanks for 30-40 days at 16 °C. Cold stabilized, the wine matures for 10/11 months in temperature controlled stainless steel tanks.
Secondary fermentation in bottle: bottling in the autumn by adding must of Chardonnay grapes to start the fermentation in bottle.
Maturation and fining: The bottles are positioned in the antique underground cellars at a consistent temperature. Aging on the yeasts for a minimun of 24 months before disgorging. Remuage done by hand on classic pupitres riddling racks. Disgorgement in small quantities.
Dosing syrup: 15 ml per bottle using only the same wine.
COLOR: brilliant, pale with bright golden hues.
PERLAGE: abundant, fine and persistent.
NOSE: fresh, intense, characteristic of the grape with hints of acacia flower and mineral notes of the Langa terroir.