Production area: Vezza d'Alba
Grape variety: 80% Arneis 20% Nebbiolo
Bottom: calcareous, sandy, small percentage of clay
Harvesting: harvesting the bunches by hand in small baskets of 20 kg at the end of August.
Vinification: the grapes undergo a careful selection, immediately after manual harvesting, a gentle pressing. In spring the basic wine, with the addition of sugar and yeasts.
The bottles are placed horizontally on large poles, in an environment of constant temperature of 12 to 14 degrees, at least 12 to 14 degrees.at least 18 months before the second fermentation.
The bottles then move on to the 'remuage' phase. (shaking) with the aim of loosening the frothy sediment from the walls of the bottle and leading it to the cork of the bottle...
upside down. This is followed by the "dégorgement" phase, where the bottles are refilled with a small dose of "Liqueur d'expédition". At this point, the sparkling wine is covered and
to rest for a few months before the sale.
Maturation: at least 36 months in the bottle on its own yeast.
Sugar: 6 gr/l
Aromatic frame: brilliant straw yellow with fine perlage and persistent; hints of bread crust and acacia flowers; elegant, fresh, good acidity
Serving temperature: 6-8 °C.
Combinations: aperitif, royal plateau of crustaceans, sushi, first and second course based on fish, vegetables or white meat.