Spumante Metodo Classico Brut Quattro

Grape Variety: 40% Barbera, 40% Pinot Nero 20% Chardonnay
Production Area: Agliano Terme
Exposure to Sunlight: east
Soil composition: Calcreous
Rearing system: Guyot
Vineyard’s Age: 12-38 years
Production per Hectare: 80 Ql/Ha
Grape Harvest Period: first part of september
Vinification: hand-picking harvest in 20 kg, pressatura soffice delle uve intere con successiva breve decantazione a freddo del mosto;
fermentazione in barriques di rovere francese di secondo passaggio per la barbera, fermentazione in recipienti di acciaio inox per lo chardonnay e il Pinot nero
Fermentation Malolattica: yes
Refining: six months in wood with weekly batonnage for Barbera, six month in steel with weekly batonnage for Chardonnay and Pinot Nero
Bottling: in the following spring after the grape harvest
Refining in bottle: not less 18 month
First year of production: 2012
Bottle capacity: 0,75-1,5 l
Bottles production: 4000

Colour: intense straw yellow, sublte and persistent perlage
Perfume: complex bouquet, fruity marks, crust of bread perfume, delicate undertones of toast bread
Taste: fresh, creamy, carachterized by a solid structur e pleasant percistance
Serving temperature: 8°C
Recommended with: meat, fish, and sea food