Grape/Blend: 87% Glera – 13% Pinot Nero
Wine-making Process: Pinot Nero vinification begins with a maceration on the skins for 13 days at a controlled temperature of 22 C°. The harvest of Glera grapes is followed by light pressing and a fermentation with selected indigenous yeasts at a controlled temperature. Fermentation takes place at a controlled temperature around 15- 16 C°. The cuvée is created, after which a second fermentation by Charmat Method in stainless steel for 120 days with selected yeasts at controlled temperature takes place
Tasting Notes: The delicate and refined nuance comes from the red colour of Pinot Nero which is softened by the clear Glera . The Prosecco bouquet merges with the delicate hints of wild strawberries and raspberries typical of Pinot Nero. Very agreeable taste, sapid, with a fresh note of violet and wild berries.
Brut Nature – 0,8 g/lit