Sparkling wine obtained with refermentation in pressurized vats, with selected yeast and controlled temperature.
Technology “Le Contesse”:
• manual harvest.
• soft pressing and cleaning of the must by cold
• cold storage of a part of the must, fermentation
of the rest with controlled temperature and
then storage in stainless steel tanks at low
• secondary fermentation in pressurized vat with
• bottling and then wine left to age in the bottle for a
few weeks in conditioned warehouse.
fine and longlasting.
soft straw yellow.
aromatic and rightly strong, fruitful and floral. It remember the bread crust.
fresh and with a good persistent on the palate.
serving chilled ad 6-8°C.
surprising as an aperitif. Excellent when matched with fish, seafood or delicate meat dishes and chees.
|Grape vine||Pinot Bianco and Chardonnay|
|Growing area||Province of Treviso|
|Height of the vine yard||50 m. above sea level|
|Land conditions||Middle mixture|
|Vinification||manual grape harvest;
soft pressing and cleaning of the must by cold static decantation;
low temperature storage of a part of the must and fermentation of the rest in stainless steel tank at about 16/17°C;
secondary fermentation in pressurized vat with selected yeasts;
the wine is bottled and then left to age in a conditioned warehouse for a few weeks.
|Maturation||End of August – beginning of September|
|Total acidity||5.70 g/l|
|Alcohol||11,5 % vol.|
|Resiude sugar||10 g/l|
|Total extract||17 g/l|
|In total||135 mg/l|