Breeding by spurred cordon. Yield per hectare of 90q. As for all the wines, the hand-harvesting allows the selection of the grapes coming from young and old vineyards, the harvest takes place in the second, third decade of August, only the Montepulciano and Sangiovese bunches which are not yet ripe and have a green stalk are picked, this is useful to have a must with a low alcoholic degree and a good acidity and freshness. Vinification by “direct pressing” of the grapes, the must is not in contact with the skins. It ferments and rests in steel for 40 days at low temperature in order not to develop malolactic fermentation. Afterwards sugar and yeasts are added and the wine is bottled, where the refermentation takes place. After a period of rest (minimum 36 months) is done the remuage and subsequently the disgorgement with the addition of the product itself (without liqueur and sugar: pas dos? or dosage zero). Maturation in bottle for at least 3 months after disgorgement. Brilliant straw yellow color.Aromas of citrus, pink grapefruit, peach and pink apple with balanced intensity, fine and young as evolution. In the mouth fine and delicate bubble, intense with sensations of freshness, with good fullness and length. Dalnero: Why is it called so?Classic method sparkling wine derived from Montepulciano grapes, in the peasant language this derivation is simply called “from black grapes”; remarkable wine, we will hear about it!
|Dimensions||10 × 10 × 10 cm|
8- 10 C