GRAPES:
100% Trebbiano
VINEYARD AREA:
The Trebbiano grapes are selected from low-yielding, fully organic vineyards in the province of Ravenna. The vines are trained in the Guyot system with a plant density of approximately 3500 plants per hectare.
HARVEST:
Hand-harvested in early September.
VINIFICATION:
The grapes are de-stemmed and delicately pressed. The must is then chilled to 12°C and left to rest for approximately 18 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 16°C. A secondary fermentation in low-temperature pressurised tanks is then carried out to get the perfect effervescence.
ALCOHOL:
11%