Millesimato Extra Dry

Origin of the grapes:

The grapes come from vineyards on the plain at the foot of the hills of Farra di Soligo. The vine training systems used are “Sylvoz” or “Double-Arched Cane”, with a plant density of 2800-3500 vines per hectare. The soils are a mix of clay and limestone.

Yield per hectare: A maximum of 18000 kilos per ha

Harvest: By hand, in the last ten days of September.

Vinification:

Traditional white wine vinification with soft pressing; fermentation is slow and lasts approximately 15 days, at a controlled temperature of 18° C; subsequently the wine is racked and then matures on its lees at low temperatures in thermo-regulated stainless steel tanks for about 3 months.

Transformation into sparkling wine:

This is carried out using the Charmat Method, the process traditionally adopted for delicate, fruity
wines. The prise de mousse, by means of natural re-fermentation in pressurized tanks (autoclaves), lasts for some 20-25 days, while maturation is for 2 months.

Serving suggestions:

Excellent as an aperitif, it also goes perfectly with light hors d’oeuvres.

Tasting notes

Apperance: Its color is straw yellow, with delicate, fine, persistent bubbles

Nose: Elegant and fruity, with faint citrus-like notes

Flavor: Tangy and well-balanced, with a dry aftertaste