VINEYARD: Well-exposed soil consisting of calcareous marl of marine sedimentary origin, which give the grapes a delicate natural acidity ideal for the production of sparkling wines. Manual harvesting takes place between the end of August and the beginning of September, depending on the year.
VINIFICATION AND AGEING: Manual harvesting takes place several days earlier than the traditional harvesting period in order to maintain a good level of acidity in the grapes. The bunches, collected in boxes, are transported to the cellar, where they are destemmed and immediately pressed with extreme delicacy. Fermentation is in stainless steel tanks at controlled temperature to preserve the natural aromas of the grapes and obtain a wine rich in acidity and fragrance. The “Presa di Spuma” is carried out according to the Martinotti method, named after the Asti inventor who was the first to experiment with it in 1895.
DESCRIPTION AND TASTING NOTES
Colour: golden straw yellow with greenish reflections;
Bouquet: fresh and intense hints of apple that blending with notes of bread and yeast on a fine perlage;
Taste: dry and delicate with mineral notes that enhance the freshness.
Excellent as an aperitif, with sliced meats such as cooked salami but also with both raw and cooked fish or in combination with fried fish. It also goes well with white meats, with their delicate flavour.