PINOT BRUT SPUMANTE

PRODUCTION AREA AND LOCATION:Alluvial basin of the Piave river.

HARVEST:Harvested by hand in late August.

VINIFICATION:Soft pressing of the grapes directly in the press, cold settling of the must for 48 hours, then initiation of the alcohol fermentation at a controlled temperature with introduction of selected yeasts, with a part in stainless steel vats and a part in barriques.

SECOND FERMENTATION:Left on the lees for several months, where a percentage which varies based on the year is inoculated with selected bacteria to initiate the malolactic fermentation. Refermentation in autoclave (Charmat long method) for over a year, then bottling and aging in the bottle for a further 12 months before being released to market. Interesting also after several years of aging.

SENSORY CHARACTERISTICS:An assertive spumante, good balance between its acid and alcohol components with a fruity, mature bouquet, with tones of toasted almonds and apricot. The aromas of yeast and bread are very evident. Superb in the mouth, complex and full on the palate.

FOOD PAIRINGS:Ideal with a great many dishes, excellent with oysters, raw seafood, and any kind of fish.
Serve at 6-8°C in flutes.