Grape Variety

60% Chardonnay - 40% Pinot Noir

Production Area

Municipalities of Telve, Scurelle, Castel Ivano:
Chardonnay (between 380 and 440 m a.s.l.)
Municipality of Scurelle: Pinot Noir (380 m a.s.l.)

Soils
Light volcanic soils, shallow on the south-facing slope

Training System
Guyot espalier with approximately 6000 vines/ha and a production of
approximately 80q/ha Chardonnay and 60 / 70 q/ha Pinot Noir

Harvest and Vinification
The grapes are harvested manually, in crates of approximately
2q, between the end of August and the first ten days of September.
Soft pressing of whole grapes and cold static decantation of the musts (10°C): the vineyards are vinified separately; the Pinot Noir is vinified white without maceration, using the oxidation technique to lose its color.
Fermentation in steel at a controlled temperature of
approximately 17-18°C
Malolactic fermentation also in steel, racking and resting in steel until the following spring.
Preparation of the cuvée: the final mass is prepared for tirage: 40% Pinot Noir and 60% Chardonnay (5% of the mass underwent a period of aging in wood)

Tirage

Carried out in the spring following the harvest
(March)

Aging on Lees
At the end of bottle re-fermentation, lasting approximately 30-40 days, the bottles rest on stacks, in cool, dark places, for a minimum period of 40 months

Riddling and Disgorgement

After months of bottle aging, riddling and disgorgement are carried out without any added sugar (Nature)

Analytical Data
Alcohol content: 12.7 % vol, Residual sugars 0 g/L, pH 3.25,
Total acidity 6.0 g/L

It pairs well with appetizers and fish, aged cheeses.
Also excellent throughout the meal.