Spumante Secco

Area of production: Val Tidone – Piacenza Province – Region of Emilia Romagna
Terroir: medium density
Exposure: South
Planting density: 8000 plants/hectar
Planting system: simple Guyot
Yeld per hectar: 85
Blend: 50% Barbera, 40% Bonarda, 10% Merlot
Vinification: pressing and maceration with the skins. Fermentation at controlled temperatures with selected yeasts. Filtration and transfer to pressurized steel vats for a slow re-fermentation to complete formation of the delicate froth.
Wine: Dry red charmat method spumante
Colour: bright ruby red
Bouquet: fresh, winey and fruity, with definite notes of wood fruits
Palate: rich and full, persistent, pleasantly harmonious and fragrant
Pairings: cold cuts first courses and medium aged cheeses
Serving temperature: 15° C
Alcohol content: 12% vol
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