Metodo Classico

FIRST VINTAGE BOTTLED 2003.

FIRST DISGORGEMENT 2006.

PRODUCTION AREA Winery’s own vineyards located in the Municipalities of Ascoli Piceno.

GRAPE BLEND Pinot Nero monovarietal.

AVERAGE ALTITUDE 200 meters above-sea-level

SOIL TYPE Medium texture, mainle clay, with natural minerals and microelements.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 80 quintals of grape approximately.

YIELD PER GRAPE-VINE 1,5 Kg of grapes approximately.

HARVEST At the best moment with reference to the ratio between acids and sugars, the quality of the former being particularly important. Grapes are handpicked and selected, then placed into 15/20 Kg boxes and kept in cold cells before being carried to the winery.

FERMENTATION Rosé fermentation of Pinot Nero grapes; soft pressing of whole grapes through pneumatic presses separating the first and the second crushing. After 12 hours of debourbage at 10°C, the selected yeasts are inoculated to start the fermentation that will take place in stainless steel vats at controlled temperature. Malolactic fermentation and draw offs are performer before assembling the cuvée. The liquère de tirage is added in May and the wine is bottled, tapped with crown cap and laid for the second fermentation. The bottles are stored for at least 36 months in temperature-controlled rooms.