Tasting note
Sparkling Pinot Noir from northern Italy, golden in colour, redolent of white peaches and pears, with a warm nose of fresh bread and toasted nuts, a whipsmart acidity and a farewell breath of spice.
Vinification
Grapes promptly pressed gently. Must moves to heat-conditioned tanks for decantation. Part of the clear must ferments in stainless steel at low temp (18-20°C), other in barriques in cellars (max 20°C). Wood-fermented wine matures on lees until spring. Both lots blend. Second bottle fermentation initiates in May, followed by lees ageing in cool, dark cellar.
Food Match
Wonderful aperitif, but above-all – on account of its undisputed personality – an excellent, classy match for all dishes.