1 BOTTLE X 75cl. 

12,5%

Classic Method, 24 months, pas dosé

Variety: Durella

Vineyards: Vignale, Galore, Capitelli, La Riva, Cucche, Pollini

Training System: Simple Guyot, Veronese Pergola

Average yield per vine: 800 g

Harvest period: First week of October

The grapes are pressed whole bunches only for the free-run must, which ferments in stainless steel, except for a small portion (10%) that ferments in wood. We keep the yeasts in suspension until the end of January and then let it rest for a month. Towards the end of February, we begin preparing the fermentation base with the dried grapes. Once ready, we crush all the grapes and estimate the sugar content to calculate how much base we can make into sparkling wine. We try to mix the base and must at the same temperatures before bottling. We then bring the bottles to a temperate location to facilitate fermentation. From there, we wait 24 months before disgorging the wine using the same method.

On the nose, ripe yellow fruit and bread crust, with a pleasant, refreshing mineral note.

On the palate, it is sharp and mineral, as the grape variety can be, yet with a lively body and a truly champion's savoriness. The finish is astringent and has a delightful minerality.