Description
Technical Information
ORIGIN: it takes its name from the type of wine processing and from the family surname.
PRODUCTION AREA: Santo Stefano Belbo
TYPE OF SOIL: sandy
VARIETY: Pinot Noir
BREEDING SYSTEM: guyot
AVERAGE AGE OF VINES: 25 years
HARVEST PERIOD: mid/late August
VINIFICATION: the “classic method” is obtained by pressing the grapes and separating the solid parts from the must. The processing of the grapes takes place by separating them by type and by grape variety of origin.
Then, we move on to a decanting operation (dèbourbage), i.e. the must is left to decant for 12-24 hours. This allows the liquid to be gently separated from the solid, and it also helps to reduce the presence of suspended substances. The first fermentation starts and lasts about 3 weeks, it takes place at a temperature of 20-22°; at the end, the must is cooled to facilitate the fall of the deposits. Subsequently, the wine is bottled with a crown cap and stored in special containers, where the wine will make its second fermentation. The next phase is disgorgement, which in this case takes place without any addition of dosage.
Analytical Features
ALCOHOL: 13,5% Vol.
RESIDUAL SUGAR: 4.5g/L
ORGANOLEPTIC EXAMINATION: straw yellow color with golden hues. The nose is complex and intense, with fresh notes of ripe yellow berry fruit. Warm round, good acidity and sweet.
SERVING TEMPERATURE: 4°
FOOD PAIRINGS: prawn carpaccio with almond ice cream.
BOTTLE: 750ml
