Made from 100% Pignoletto grapes grown in plots north of Modena. After crushing, the grapes are chilled with the skins to a low temperature for about 24–36 hours. After a Charmat-method second fermentation, of about 20–25 days, the new sparkling wine continues to mature on the lees for another 4–5 weeks. A pleasantly fresh white sparkling wine with a dry, subtle, stylish flavour and lingering floral finish.
PRODUCTION DISTRICT: Province of Modena.
ALTITUDE AND ASPECT: Plains and foothill areas.
TYPE OF SOIL: Fertile, medium-textured.
TRAINING SYSTEM: Double curtain and espalier with spurred cordon or Guyot pruning.
HARVEST: Early September.
WINEMAKING METHOD: The healthy grapes are soft-pressed at a controlled temperature with addition of cultured yeasts. “Cuve close” second fermentation at a low temperature and 120 days in a pressurised vat on the lees.
SENSORY PROFILE: Light straw-yellow colour, creamy pure white foam, subtle, lingering beading. Aromatic hints of spring flowers and jasmine. Dry, soft flavour with a long floral finish.
RECOMMENDED CELLARING: 12 months in bottles laid down in a cool, dark place.
FOOD PAIRING: An excellent choice for receptions, aperitifs and cocktails, or with fresh and mature cheeses, fish-based risottos, filled pasta, semifreddo desserts and fruit cocktails.