First year of production
1999
Grape
Cortese
Vineyards Exposure
Predominantly west
Altitude
310-350 metres MASL
Soil type
Clayey-marly
Pruning system
Guyot
Harvest
Whole ripened
Fermentation
The must is fermented in autoclaves at a controlled temperature. At the end of fermentation, the natural frothing takes place. The sparkling wine obtained is kept on the fine lees for a few months before being bottled.
Refinement Condition
In bottle for at least 1 month and a half
Alcohol by Volume
12% ABV
