Metodo Classico | Spumante Brut Millesimato
| Grape: | Aglianico blanc de noir | PGI Puglia |
|---|---|
| Alcohol: | 12° Alc. Vol. % |
| Training system: | Espalier. |
| Production per hectare: | 120 tons. |
| Harvest method: | Manual in 20 kg crates with direct discharge into the press. |
| Primary fermentation: | Soft pressing with pneumatic presses, static decantation of the must, fermentation at controlled temperature (15-17°C) with selected yeasts. Aging and resting on the fine lees in steel for 3 months. |
| Second fermentation: | Classic Method in bottles with aging on the lees for a minimum of 36 months. |
| Characteristic notes: | Straw yellow color with greenish reflections. The nose reveals a delicate floral scent with notes of pastry and bread crust. Creamy mousse with fine and persistent perlage. Savory and fresh taste. |
| Service temperature: | 6/7° C in flûte. |
| Pairings: | Savory palate with vibrant freshness makes it an ideal companion for fish and seafood plates. |