The favourable
elemts for the production of optimum spumanti based wines
are firstly the altitude in our vineyard (450m. above sea
level), then the make-up of the soil, which has a high
content of limestone, and lastly the correct amount of
sunlight.
The froth giving
technique, when using the vat method is carried out using a
"pool" of particular fermenting agents, selected
by us for their properties, after years of research. The
time required to perfect this froth giving technique and
bring out the flavour lasts for over nine months. More time,
for the perfection of the bouquet, is given to the wine
after being bottled.
When you nose this
wine, your senses are enriched by the aromas. These odours
being brought out by the mixing of the fermenting agents.
While the strong palat able flavour becomes refined through
out the long processing.
