Cuvée Brut
At the table
Organoleptic properties:
straw yellow colour. Fine lingering perlage. Abundant mousse. Fruity aroma. Dry flavour.
Storage:
store in a cool ventilated place, with bottles always in a vertical position.
Serving temperature:
Serve in an ice bucket or at a temperature of 4-6°C
Food pairings:
ideal as an aperitif.
In the vineyard
Area:
Treviso.
Grape variety:
Chardonnay, Pinot Grigio and Pinot Bianco.
Tipe of pruning:
Sylvoz.
Harvesting period:
10 September - 10 October.
Yield per hectare:
200 quintals.
Harvesting:
by machine.
In the wine cellar
Vinification:
white wine vinification method with soft pressing.
Base wine fermentation:
after cold static clarification, at controlled temperatures.
parkling wine production method:
secondary fermentation in large tanks, according to the Charmat method.
Prise de mousse:
30 days.
Sparkling wine composition:
alcohol/Vol. 11,50% acidity 5 g/l. residual sugars 9 g/l.