Production Area: Ischia D'Ischia, municipality of Forio localities Cimmentorosso and Spadara Sparkling wine: Classical method Classification: Quality vinospasm produced in specified region "V.S.Q.P.R.D." Producer: Colella Giosuè Winery Property vineyards: It has 3.00 in Località Cimmentorosso and Spadara, Forio Grape Variety: White Cherry 95% Foraster 5% Soil: Slightly sloping Exposure: Southwest Altitude: 120/150 m. slm Grape production for Ha: 85-88 q.li for Ha Harvest period: End of August, beginning of September Processing: Squeezing grapes with pneumopressa, cold clarification (5-6 ° c) of the must and filtration of the same, yeast inoculation and controlled fermentation (15-18 ° c) Grape yield / wine: 66-68% Stabilization of wine Bottle to Bottle Compression: Spring Fermentation temperature for foaming: 15-18 ° c Processing steps after foaming: After 6 months the bottle is put to tip in pupitres, and the various shaking phases for lees are deposited. After a year of bottling operations, breakthrough with the addition of custom liquor. After the break, stay at least three months in the local bottles. Enochemical Characteristics: Alcohol = 12.50% - Sugars = 12-15 gr / liter - Ac. Total = 5.50 °% (tartaric acid) - Total dry extract = 34-35 gr / liter - Aromatic pressure at 20 ° c = 4.60-5.00 Atm Sensory characteristics: Straw yellow color with light greenish reflections. Dry and long flavor.Profumes typical of the source grapes with a slight hint of breadbasket. Serving temperature: 6-8 ° C as an aperitif or at the end of 8-9 ° c for all meals and especially with molluscs and fish.