Method: Traditional Classic Method
Category: Dosagio Zero / Nature
Alcohol: Indicated on the label
Disgorgement date: Indicated on the label
Production area: "Coste" in Lacco Ameno in the north-west of the Island of Ischia.
Vinification: The hand-picked grapes are pressed whole with very soft pressing. Alcoholic fermentation takes place in stainless steel silos with a permanence on the yeasts for at least 6 months. After filtering and adding the liqueur de tirage, the second fermentation in the bottle starts. With a maturation on the lees of at least 24 months a very fine perlage is obtained. After the bottles have been stored horizontally, they arrive on the pupitres where they are manually turned half a turn to allow the deposits formed inside to slide slowly towards the cap. Once the residues of the yeast processing have slipped towards the cap, we move on to the next phase: the degorgement. No sugars were added during the disgorgement phase.
Serving temperature: 8 ° C
Best years: 1-4 years from the date of the degorgement indicated on the label.
Tasting notes: ample, inviting perfume, of particular finesse and freshness. There are aromas that taste of wild strawberries and raspberries. The nose is confirmed on the palate and light aromas of wild herbs and wildflowers are noted. Pairings: excellent as an entreè to be served with crudités such as oysters. It goes very well with shellfish, especially with lobster, but also amazingly with delicately prepared seafood. Also try it with sushi.
Lo spumante ideale per festeggiare un evento importante! A noi ricorda i festeggiamenti durante la nostra vacanza ad Ischia!francesco luciano