Grape blend: Pinot Nero, Trebbiano Toscano, Chardonnay
Alcohol content: 12.5% vol
Acidity: 5.35 g/l
Residual sugars: 6.15 g/l
The grape harvest is brought forward more each year; the bunches of Trebbiano for this wine were already ready for picking in the first few days of September. Waiting longer would have meant having a higher sugar content, and a base wine with a potential alcohol content of over 12.5% vol., not very suitable for the "presa di spuma", the formation of the delicate little bubbles. The Chardonnay grapes were picked straight afterwards, while the Pinot Nero had already been harvested before the end of August. The grapes are harvested separately and the three (base) wines, after fermentation at 17 °C, are combined in a blend that remains on its fine lees for at least four months, until the bubbles form. The process for making semi-sparking wine is similar to that for “spumante”, but it doesn’t reach the same CO2 content and is therefore less effervescent.
Tasting – Colour: straw yellow, with more intense hues as time passes. The nose: it has a delicate aroma of camomile, wildflowers and white fleshed fruit. In the mouth: lively, with just the right acidity (not overly pronounced) and a floral aftertaste.
Wine and Food Pairing – The wine’s versatility and delicate character make it suitable to drink “on its own", or throughout an entire meal. It’s ideal with “nibbles” for an aperitif, with light fish appetizers, with vegetable crudités, with fish risotto and pasta dishes.