High quality Spumante wine – Classic Method
Grape varieties: Two thirds Durella grape and one third Manzoni-cross (specific percentages differ yearly according to the harvest). The Durella grape is a traditional autochthonal vine from the Veneto region, grown between the provinces of Vicenza and Verona where the land is rich of minerals able to give the wine the remarkable acidity which lends itself to the production of spumante. The Manzoni-cross is an interesting cross between prosecco and cabernet sauvignon, with rather herbaceous notes, obtained by Prof. Manzoni a Conegliano (TV) in the 1920s.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.
Growing Technique: short Veronese tendone; overhead trellis.
Terrain: Volcanic origin
Harvest: from the end of August to the beginning of October. The grapes are hand-picked into trays which are left in cold store for the cooling of the grape before pressing.
Vinification Technique: Lightly pressed in temperatures of 10-12° C. The first fermentation takes place in thermo-controlled tanks with temperatures of around 15-18°. Average time of fermentation in the tanks is 20 days. The prise de mousse, formation of bubbles based upon its natural fermenting agents, takes place in April. Maturing: in the bottle using its own yeast for at least 15 months. Remuage sûr pupitres: on final maturing, the bottles are taken from the stacks and inserted in the riddling racks neck down. They are rotated by hand every day for about 30 days after which the degorgement is carried out.
Characteristics
Alcoholic content: 12,50% vol.
Colour: pale yellow
Perfume: fresh on the nose and lightly aromatic.
Tasting: harmonious middle bodied with the right amount of acidity and alcohol.
Perlage: fine and persistent.
Accompaniments: as aperitif or with white meats and baccalà
Serve: 4-6° in flute as an aperitif; in coupe to highlight all its
characteristics.