Grape: 90% Pinot Noir – 10% Chardonnay
Production area: Montecalvo Versiggia
Altitude of the vineyard: 310 meters/1,000 ft AMSL
Type of soil: Silt-clay soil
Training system: Modified Guyot system
Yield: 70 – 80 hl/ha or 3 tons/acre
Fermentation: 7 days
Vinification: The grapes are harvested by hand in boxes, separated from the stalks and left to macerate on the skins for 10-12 hours. At the end of the fermentation process, the lees are stirred weekly until January. Re-fermentation in bottle and left to mature on lees for 6 months.
Alcohol: 12% vol.
Residual sugar: 10 g/l
Total acidity: 6 g/l
Total sulfur dioxide: 80 mg/l
Ideal food pairings: Perfect as an aperitif and to compliment Asian dishes
Serving temperature: 8°-10 ° C
Tasting notes: These pink bubbles offer a crescendo of aromas with hints of black cherry, cherry and honey. A perfect balance between alcohol, acidity and bubbles will leave you wanting more.