The fruit for this wine is sourced from three regions in Trentino: Colline Avisiane (in the north of Trento), Valle di Cembra, and Valsugana. Fermented initially in stainless steel tanks and then followed by a secondary fermentation in bottle as per Metodo Classico requirements. The wine rests on the lees for 24-36 months before disgorgement.
Grape varieties :Chardonnay Altitude :350m - 700m ASL Vineyard age :20-25 years old Grape yield :10 tons per hectare Exposure :South/Southeast Soil :Loamy-sandy soil with pockets of limestone and porphyric soil. Dosage at disgorgement :5 g/l Bottle fermentation on the lees :24-30 months Alcohol :12.5% Tasting notes :Bright golden color with a fine perlage. An intense bouquet of citrus and white flowers with a sweet scent of cotton candy and pastries. Exuberant and creamy on the palate with a complex and persistent finish.