The grapes come from the Salemi estate,
at an altitude of about 170 meters above sea level,
a soil with a marly/chalky structure.
Grape harvesting
Early August, after a careful selection of the most
suitable cru.
Winemaking
After their careful selection, the grapes are gently pressed and vinified in steel vats at a temperature of about 15°C. Once fermentation has occurred, maturation continues on the yeasts.
Refermentation and Maturation
In the spring following the harvest, the base wine
undergoes a second fermentation in the bottle at
a temperature of 15°C for about 30 days. Once the
refermentation is completed, the bottles are placed in stacks for at least 36 months. The bottles are then placed on the “Pupitres” to carry out the “Reumage” (riddling) and allow the wine clarification. After 20 days of riddling, the wine is disgorged.
Organoleptic properties
Straw yellow with golden hues, it shows a very fine
and persistent perlage with an elegant crown of froth. Complex on the nose, with intense hints of yeast. A rich, dry and balanced mouthfeel, with a pleasant acidic and lively finish.
