Harvest
Third/ fourth week of August.
Vinification
Soft pressing and immediate refrigeration with subsequent clarification by flotation, a very delicate mechanical process on musts.
Fermentation at a controlled temperature of around 18° C for about 25 days.
Refinement
It is aged in steel barrels on fine lees for 6 months and after filtration it is further stored for another 4-5 months in steel.
Refermentation and second fermentation in autoclave (Charmat method) lasts 50-60 days.
It remains in the bottle for at least a month before being placed on the market.
Tasting notes
Straw yellow with greenish reflections, the nose is floral with notes of bread crust. The perlage is fine and persistent. In the mouth it is fruity, fresh and pleasantly mineral.
Pairing
Appetizers, first courses and light second courses. Vegetables. Excellent as an aperitif.
Serving temperature 8° – 10° C
Analytical data
Alcohol content: 12% Vol
Total acidity: 6.00
Sugar: 7 gr / lt
Wine summaries
Contacts
Società Agricola Passarini Luigi & Gianfranco
Via Vallette, 8
37045 Vangadizza di Legnago
Verona, Italy