Sparkling Wine Classic Method Founder's Cuvée
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Chardonnay e Garganega
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Vintage 2013
Tasting notes
A sparkling wine with an intense bouquet, with hints of almond and green apple, finish with balsamic and yeast notes. Delicate perlage on the palate. Fullness and elegance, great nose-mouth correspondence, savory and complex. Hints of almond, green apple, saline and vibrant acidity. Great persistence. Intense yellow with golden reflections. The perlage is very fine, delicate and persistent.
Sparkling Wine Classic Method Founder's Cuvée
-
Chardonnay e Garganega
-
Vintage 2013
Tasting notes
A sparkling wine with an intense bouquet, with hints of almond and green apple, finish with balsamic and yeast notes. Delicate perlage on the palate. Fullness and elegance, great nose-mouth correspondence, savory and complex. Hints of almond, green apple, saline and vibrant acidity. Great persistence. Intense yellow with golden reflections. The perlage is very fine, delicate and persistent.
Sparkling Wine Classic Method Founder's Cuvée
-
Chardonnay e Garganega
-
Vintage 2013
Tasting notes
A sparkling wine with an intense bouquet, with hints of almond and green apple, finish with balsamic and yeast notes. Delicate perlage on the palate. Fullness and elegance, great nose-mouth correspondence, savory and complex. Hints of almond, green apple, saline and vibrant acidity. Great persistence. Intense yellow with golden reflections. The perlage is very fine, delicate and persistent.
Sparkling Wine Classic Method Founder's Cuvée
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Production area
Limestone of Eocene origin. Vineyards located in the southernmost part of the Berici Hills (VI), characterized by optimal exposures and good temperature variations.
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Breeding and harvesting
Guyot for Chardonnay and Pergola for Garganega. Average age of the vines: 15 years. Grapes harvested by hand, mid-August Chardonnay, late August Garganega.
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Vinification and refinement
Whole bunch pressing. First fermentation in steel barrel, second fermentation in bottle. 108 months on the yeasts.
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Service
Service: Alcohol: 12.5% vol. Service: 6-8°
at the table
pairings
Spaghetti with seafood, fried fish, smoked salmon, medium-aged cheeses.