High quality Spumante wine – Classic Method 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 able to give the wine the remarkable acidity which
lends itself to the production of spumante. The Chardonnay is an international
grape, cultivated in all wine growing areas of the world and renowned for its
use in the production of champagne.
Zone of production: the hills North-East of Verona, in the Mount Lessini region.
Growing Technique: short Veronese tendone; overhead trellis
Terrain: Volcanic originHarvest: 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 bubblesbased 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.