VINEYARD: 50 year old Pergola grown in the Sorbara Doc area. Flatland vineyard based on a loamy-clayey soil over a limestone-based mother-rock. 3.000 vines x Ha. 100% Pignoletto.
WINEMAKING: Grapes are handpicked around early October and fermented into white wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 9% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.
||Emilia Igt Pignoletto Frizzante|
||White / Sparkling / Dry|
|VINEYARD||3 Ha., situated in the heart of the Sorbara appellation. 40 year old vines trained with Pergola system, up to 3.000 plants per Ha.|
||Loamy alluvial gravels rich in clay and calcium, 80 mts above the sea level.|
|Pignoletto grapes are hand-picked the second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when a secondary fermentation is activated in Inox tanks (Charmat method) to produce natural effervescence and carbonic pressure. This is a bone-dry sparkler with less than 2 gr/lt of residual sugar.|