Area of origin
. The soils that characterize our Cuvée have a strongly calcareous component, with a ventilated microclimate that gives the selected vines the typical characteristics of the suitable area. Training system: Guyot • Average age of the vines: 25 years.
Grapes are harvested early in order to preserve the typical acidity and moderate alcohol content from the Nebbiolo grape. Grapes are hand picked and placed into small cases of 5kg each. The harvested grapes undergo gentle pressing as well as a brief maceration with the skins.
Secondary fermentation is carried out at constant temperatures of 13-14°C. Permanence on the lees occurs for a minimum of 24 months proceeding dégorgement.
Deep straw color with golden highlights. It has a very fine and persistent perlage which is slowly released in the glass. On the nose, you can perceive the classic notes of bread crust that come from the traditional method as well as white flowers, citrusy lime, and acacia honey. The palate is fresh, full-bodied, balanced, and complex. The fine froth is very creamy in the mouth and shows a persistent, strong personality.
This wine pairs excellent with pasta, risotto, starchy foods like potato or black bean tacos, baked fish, and fresh robiola cheese. Serve at 4-6°C