Appellation: Pinot Nero Vino Spumante Brut
Variety: Pinot Nero
Vineyard: Beretta, Santa Rosa
Vinification: Soft pressing of the whole grapes with a juice yield of up to 50%.
First fermentation in thermoregulated stainless steel tank, refermentation in autoclave
Ageing: 6 months on the lees
Food Suggestions: fish and shell-fish based dishes
Serving Temperature: 6 – 8 °C
The grapes are picked by hands in bins of 150 kg. The vinification involves the whole grape soft pressing, the pressing-machine are loaded by gravity with the whole grape. From 100kg of grapes are obtained at the maximum of the “flower” must 50l (qualitatively the best because more aromatic, acid, elegant), which is separated from the second pressing. After clarification, the clear must is racked and fermented with selected yeasts at a temperature of 18 ° C. After a period of aging in steel for about 6 months you start making wine for re-fermentation, it’s clarified and we made the so-called tartarical stabilization. At this point we refilling the autoclave re-fermentation and inoculation of selected yeasts. The second fermentation takes place at T of 18 ° C, and is aged up to 6 months before bottling. Then we can bottling. it is preferable to wait a few months before consumption. Definitely improves with the aging in bottle, if stored properly.