Extra Brut Gran Cuvée

PRODUCTION AREA: the upper Val Tidone with vineyards situated on a gentle west-southwest facing hill.
GRAPE VARIETIES: Chardonnay and Pinot Nero, from clonal material selected in Burgundy. The training system is Guyot and spurred cordon with about 5000 plants per hectare.
GRAPE HARVEST: by hand, in crates with manual bunch selection before pressing. It starts in the last week in August or first week in September.
YIELD: 50-60 hl of wine per hectare.
VINIFICATION: separate vinification of the two varieties, with soft pressing of the whole grapes and first fermentation in temperature-controlled stainless steel tanks at 15-16°C.
CUVÉE: obtained from a blend of base wines (Chardonnay and Pinot Noir).
SECOND FERMENTATION: by “metodo Classico” in the winery’s cellars. Ageing on the lees lasts for at least 24/40 months before disgorgement.
COLOUR: pale straw-yellow.
PERLAGE: fine, continuous and persistent.
AROMA: particularly elegant and complex; it is rich in exotic and ripe fruit, with notes of pineapple, Williams pears and a hint of quince; floral, from linden to camomile; lightly toasted hazelnuts ending with overtones of vanilla, acacia honey and toasted panettone.
TASTE:
it has excellent texture and creaminess; it is soft and sapid, a good balance of acidity and structure, long and lingering with notes of white fruits, slightly vegetal, balsamic with a hazelnut nougat finish in the aftertaste.

It is a good aperitif, but also suited to all courses of a meal. It goes well with all types of cured meats (especially mortadella), white meat, beef carpaccio, seawater fish, shellfish and caviar.

FORMATS: 750ml bottle and the Magnum 1.5l / 3l / 6l