The term Blanc de blancs refers to a wine made exclusively from white grapes.
Straw yellow in color with golden highlights, it has a fine and very persistent perlage. On the nose delicate hints of brioche, bread crust, acacia, white spice, apple, hazelnut. On the palate it is a very harmonious, fresh, enveloping wine. The bubble is fine even in the mouth, delicate, with good persistence.
Versatile wine, suitable for fish dishes as well as white meat, vegetables and medium-aged cheeses.
Serving temperature 7-8°C. Dosage from 3 to 6 g/L.
After soft pressing follows cold static decantation. First alcoholic fermentation is carried out at very low temperature in small thermoconditioned steel vats at 14-16 °C, slowly for 4 weeks to maintain the delicate aromas of the grapes. Second fermentation in the bottle takes place for 60 days at a constant temperature of 13-14 °C as well as constant light and humidity conditions. Maturation on the lees minimum 18 months.
Disgorgement à la glace after a minimum of 18 months.
Grapes in the supply chain come from vineyards on land over 350 meters above sea level in the hills of the area vocated for the Piedmont appellation.
