Description
Our idea of the classic method
100% Pinot Noir vinified in rosé. In the mouth it is fresh, elegant and persistent.
Vinification process
Soft pressing of the grapes with separation of the must from the skins, alcoholic fermentation at a controlled temperature of 16-17 ° C until the sugars are exhausted, the base wine obtained is stored in steel tanks at 5 ° C until the following spring.
Subsequently, the base wine is added with yeast and sugar, bottled and capped with a crown cap. The bottles are kept horizontally for over 36 months in stacks, where the wine makes a slow and regular refermentation. After about 45 months from the harvest, through remuage and disgorgement, the sediments deposited in the bottle are eliminated, which is then topped up with the expedition liquer.
Food pairings
Excellent as an aperitif, perfect with sushi and tempura.
