Production area:
Area within the Taburno DOC appellation
Exposure and altitude:
Hilly-area, 400-650 metres above sea level, south-east exposure
Soil type
Clayey and calcareous marl
Vine training system:
Espalier(Guyot)
Vineyard density:
1,600/3,500 vines per hectare
Harvest time:
End of September, manual harvest
Vinification
The grapes are harvested slightly early. Destemming and crushing of the clusters followed by soft pressing. Only the free-run must ferments at a low temperature. This sparkling wine is made with the “Charmat” method
Maturation on the lees: After the “prise de mousse” (second fermentation) the wine rests for at least two months on the lees
Organoleptic characteristics:
Bright pink colour, the perlage creates nuances from light pink to mother-of-pearl pink. Pleasant and complex nose with notes that are typical of the varietal such as rose and grapevine flowers, bread crust notes. Elegant and moderately full in the mouth