11.5% VOL – Total acidity 6.8 – pH 3.2
Color: pomegranate pink, persistent perlage with small bubbles
Nose: fruity of the Nero d’Avola and Merlot grapes of origin, slight hints of strawberry, raspberry, currant and notes of fermentation yeasts
Mouth: harmonious, savory and acidulous and persistent
Aging: to be appreciated young and up to about 2 – 3 years, discovering its evolution
Serving temperature: 4 ° C
Type of plant: irrigation counter-espalier
Pruning system: spurred cordon on old vineyards, guyot on new plants
Soil type: moderately calcareous
Fertilization: organic, green manure
Altitude: 40 m asl
Distance from the sea: 3.5 km from the Mediterranean Sea
Plant density: 5000 plants per hectare
Total hectares: Nero d’Avola 8 – Merlot 3
Harvest period: second half of August
Harvesting method: night mechanics
In the basement:
Preparation of the sparkling wine base with destemming followed by soft pressing. Followed by cold static decantation and subsequent fermentation with selected yeasts at 16° for over ten days.
Subsequently followed by the refermentation of the base according to the Martinotti method, with a short rest on the yeasts.
