濃いゴールド。発泡は強め。
オレンジピール、蜜リンゴ、カスタードクリーム、バター、パイ生地、樹木の新芽。
力強くコクのあるアタック。凝縮感のある果実味。
複雑さや深みより、ボリューム感が際立つスプマンテです。
空き瓶：897g
このあと九州本土最高峰の中岳にも行きました。
TECHNICAL SHEET
GRAPES: 50% Chardonnay and 50% Pinot Noir.
PRODUCTION AREA: Colvendrame estate, on the hills of Refrontolo, between Conegliano and Valdobbiadene, a UNESCO World Heritage site. Among these gentle slopes there is an elevated point, marked in the old maps as a trigonometric point, called "Tombola di Pin". Around this Tombola, in a marl soil favoured by an excellent climate, lie the vines and the grapes are left to ripen in order to produce this limited quantity of champenois method spumante.
ALTITUDE: 200-350 m.
SOIL: it has the ideal structure for vine growing, with the right percentage of clay. It is particularly rich in tufa, which characterises the wine.
CLIMATE: mild. There are wide changes of temperature between day and night ideal for the preservation of the aroma and the acidity of the grapes.
DENSITY OF THE PLANTATION AND TRAINING SYSTEM: 3.500-5.500 vines per hectare trained with spurred cordon.
YEAR OF THE PLANTATION: 1984.
VINEYARD MANAGEMENT: to obtain a perfect ripening of the grapes, beyond the normal vineyard management, we carry out summer pruning and careful leaf thinning. Furthermore, the yield is kept very low in order to produce grapes rich in scents and aroma.
HARVEST: beginning of September, when the grapes have still a good level of acidity. The grapes are harvested by hand and are brought in cases to the winery in Fossalta di Piave.
VINIFICATION: soft pressing, cool static clarification and fermentation at controlled temperature. A share of the wine ferments and refines for 8 months in oak barrique.
SECOND FERMENTATION: the cuvée is made in spring. Then, it is bottled and second fermentation takes place at 12°C.
MATURATION: 120 months at the temperature of 12°C.
濃いゴールド。発泡は強め。 オレンジピール、蜜リンゴ、カスタードクリーム、バター、パイ生地、樹木の新芽。 力強くコクのあるアタック。凝縮感のある果実味。 複雑さや深みより、ボリューム感が際立つスプマンテです。 空き瓶：897g このあと九州本土最高峰の中岳にも行きました。 TECHNICAL SHEET GRAPES: 50% Chardonnay and 50% Pinot Noir. PRODUCTION AREA: Colvendrame estate, on the hills of Refrontolo, between Conegliano and Valdobbiadene, a UNESCO World Heritage site. Among these gentle slopes there is an elevated point, marked in the old maps as a trigonometric point, called "Tombola di Pin". Around this Tombola, in a marl soil favoured by an excellent climate, lie the vines and the grapes are left to ripen in order to produce this limited quantity of champenois method spumante. ALTITUDE: 200-350 m. SOIL: it has the ideal structure for vine growing, with the right percentage of clay. It is particularly rich in tufa, which characterises the wine. CLIMATE: mild. There are wide changes of temperature between day and night ideal for the preservation of the aroma and the acidity of the grapes. DENSITY OF THE PLANTATION AND TRAINING SYSTEM: 3.500-5.500 vines per hectare trained with spurred cordon. YEAR OF THE PLANTATION: 1984. VINEYARD MANAGEMENT: to obtain a perfect ripening of the grapes, beyond the normal vineyard management, we carry out summer pruning and careful leaf thinning. Furthermore, the yield is kept very low in order to produce grapes rich in scents and aroma. HARVEST: beginning of September, when the grapes have still a good level of acidity. The grapes are harvested by hand and are brought in cases to the winery in Fossalta di Piave. VINIFICATION: soft pressing, cool static clarification and fermentation at controlled temperature. A share of the wine ferments and refines for 8 months in oak barrique. SECOND FERMENTATION: the cuvée is made in spring. Then, it is bottled and second fermentation takes place at 12°C. MATURATION: 120 months at the temperature of 12°C.
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