Intense straw yellow with golden highlights, with a fine and persistent perlage. The initial nose is rich and fresh with notes of citrus and small red fruits, enhanced by a light touch of melted butter on the finish. Upon aeration, it becomes richer and more evolved, expressing perfectly balanced fruity and fermentative characteristics. The attack on the palate is creamy, balanced, and fresh, with good structure, with a few tannins appearing mid-palate. The creamy structure becomes more incisive on the finish, closing with a lovely persistence.
General Technical Data
Denomination
Quality sparkling wine.
Method
Classic Method.
Grape Variety
60% Sangiovese, 40% Pinot Noir.
Production Area
Southeast of Siena, in the municipality of Castelnuovo Berardenga, on the southern border of the Chianti Classico production area.
Vines per hectare
5,400.
Training system
Guyot.
Harvest
Exclusively by hand in small crates.
Vineyard Age
Since the selection of vineyards in the 1970s and 1980s, in-depth research has been conducted to identify the most suitable mother plants for grafting and replanting, which took place in the early 2000s.
Vinification
After careful selection, the grapes are soft-pressed. The resulting must is cold-decanted, racked, and fermented at a controlled temperature. Bottling takes place in the spring, blending the new wine with a small selection of the best wines from the previous harvest and adding sugars and selected yeasts (liquer de tirage) to initiate the secondary fermentation. After 48 months of secondary fermentation in the bottle, the wine is disgorged and topped up with liquer d'expedition, and the wine is aged in the bottle for at least 3 months.