SPUMANTE BRUT
GRAPE VARIETY
Fernanda Grapes
AREA OF PRODUCTION
Verona
SOIL
Calcareous
EXPOSURE AND ALTITUDE
South, 100 m a.s.l.
TRAINING SYSTEM
Guyot
STUMPS PER HA
4000
ALCOHOL CONTENT
12 % Vol.
SERVING TEMPERATURE
8 °C
BOTTLE FORMATS
750 ml
FOOD PAIRINGS
Perfect for aperitifs but also with seafood.
ORGANOLEPTIC TEST
The wine has a straw-yellow colour. The aromas remind those of white flesh fruit. On the palate, the wine has a significant acidity supported by an harmonious flavour. Fine and persistent perlage.
OPERATIONS IN THE VINEYARD
In winter a manual pruning is carried out. During the productive season, the operations in the vineyard and the treatments are fulfilled following the Organic regime.
HARVEST
In the second half of August-first half of September, the best grapes are harvested.
VINIFICATION PROCESS AND AGING
After destemming and crushing, the must is fermented in steel tanks. Follows a second fermentation to obtain a sparkling wine.
GRAPE VARIETY
Fernanda Grapes
AREA OF PRODUCTION
Verona
SOIL
Calcareous
EXPOSURE AND ALTITUDE
South, 100 m a.s.l.
TRAINING SYSTEM
Guyot
STUMPS PER HA
4000
ALCOHOL CONTENT
12 % Vol.
SERVING TEMPERATURE
8 °C
BOTTLE FORMATS
750 ml
FOOD PAIRINGS
Perfect for aperitifs but also with seafood.
ORGANOLEPTIC TEST
The wine has a straw-yellow colour. The aromas remind those of white flesh fruit. On the palate, the wine has a significant acidity supported by an harmonious flavour. Fine and persistent perlage.
OPERATIONS IN THE VINEYARD
In winter a manual pruning is carried out. During the productive season, the operations in the vineyard and the treatments are fulfilled following the Organic regime.
HARVEST
In the second half of August-first half of September, the best grapes are harvested.
VINIFICATION PROCESS AND AGING
After destemming and crushing, the must is fermented in steel tanks. Follows a second fermentation to obtain a sparkling wine.