Technical Information

AREA OF ORIGIN Pinot Noir grapes cultivated in Vidor
VARIETAL 100% Pinot Nero
TRAINING SYSTEM Capuccina modificata
HARVEST PERIOD From 30 September to 15 October
YIELD IN KG OF GRAPES PER Ha 10000 kg/Ha
WINEMAKING In pink with a soft pressing
SPARKLING WINEMAKING METHOD Charmat method
PRIMARY FERMENTATION Controlled temperature with selected yeasts
FOAMING 90 days
FINING From 3 to 6 months

Analitical Features

ALCOHOL 11,5 % Vol
SUGAR RESIDUE 7 g/l
TOTAL ACIDITY 6,00 g/l

Organoleptic Features

COLOUR Soft, vivid and brilliant pink
PERLAGE Fine and persistent
MOUSSE Creamy
BOUQUET Refined, pleasant reminding red fruits
TASTE Intense, dry, creamy with a long fruity aftertaste

Storage and Service

STORAGE Bottles should be kept upright in a cool and dark place
SERVING TEMPERATURE 7°C
FOOD MATCHING Excellent as a salty aperitif, with raw fish hors d’oeuvre and with fish dishes.