Maceration: absent. Soft pressing of the whole grapes
Maturation: 6 months on yeasts with battonage
Malolactic fermentation: absent
Foam setting: April – May, following the harvest
Aging in the bottle: 60 months “sur lies”
Preservation and endurance: bottle in horizontal position, 5-6 years
Fine and persisting perlage. Intense straw yellow color. The fragrance is elegant with hints of dry flowers and crust of lightly toasted bread. The foam is creamy and crunchy, never aggressive. It reminds the pear and the “Renetta” apple. The aftertaste of yeast is soft, mineral and lightly bitter.
Serving temperature: 8-10° C
Grape variety: Arneis
Production area: Roero
Altitude: 280-320 m above s.l.
Sun exposure: north, north-west
Soil: sandy – calcareous
Breeding system: guyot
Period: end of August – beginning of September
Harvest: hand-picking with the 20 kg boxes