Metodo Classico

FIRST VINTAGE 1991.

FIRST DISGORGEMENT 1994.

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

GRAPE BLEND Chardonnay, Pinot Nero – off-the-skins vinification.

AVERAGE ALTITUDE 200 meters above-sea-level.

SOIL TYPE Medium texture tending to sandy.

TRELLISING SYSTEM Guyot.

DENSITY PER HECTARE 5.000 plants per hectare.

YIELD PER HECTARE 80 quintals of grapes approximately.

YIELD PER GRAPE-VINE 2,5 Kg of grapes approximately.

HARVEST It is handpicked, early in the morning or late in the afternoon, in small trays kept in cold cells before being taken to the winery.

FERMENTATION After destemming and soft pressing, grapes are fermented in steel vats at controlled temperature for about 10 days. Base wines, to which liqueur de tirage is added, are then bottled. Second fermentation happens in the bottle. Very slowly. Our Metodo Classico stays in the bottle, sur lie, for at least 36 months. Then bottles are put on the tips (sur pointes) on a special pupitre, and the following steps are remuage, dégorgement, which means that bottles are uncorked to remove yeasts and, last, the liqueur d’expédition is added. Patience and care, maybe the most emotional factors in the producer’s experience, give a dry wine with a well-defined personality.