The chardonnay vines, all grown espalier pruned Guyot, grow on media formats by thin turbidites (Sandstone and Pelite), facing south, Southwest with altitude varying between 200 Hey 300 m s.l.m. Production per plant 2-3 Kg; Manual harvest in boxes 15-18 Kg.
Soft pressing of whole grapes with separation of pressing fractions. Static clarification of 12 hours at low temperature and subsequent fermentation in stainless steel at 16-17 ° C. at the end of the first fermentation, with a rapid transfer and then maintained for the following months, until the date of the draw, the scum end in constant suspension.
Description of the wine
The classic method extra brut presents a strong golden yellow color, elegant bouquet with fruity notes that are followed interspersed with floral notes and precious flavors and full. Perfectly able to support with great pleasure the whole meal.
White meat, fish, fresh cheese. Perfectly able to support with great pleasure the whole meal.
Yield per hectare
60 hectoliters per hectare
It proceeds to a classic preparation of the fermentation foot with selected yeasts and then carry out the inoculation of the wine to which sucrose was added at the time of draw. At this point, the second fermentation or secondary fermentation where the wine remains at rest for at least 24 months in contact with the yeast.