Vineyard exposure South, South-West, altitude 600 masl

Soil composition Clayey, calcareous with medium texture

Vine density 4.000 plants/hectare

Cultivation system Short pruning by “Classic Guyot” system,
manual thinning and cultivation in an environmentally responsible way

Harvest Manual into crates to preserve the grape until the pressing

Vinification process Soft pressing of grapes of the vintage, first fermentation in steel. After tirage stay on the yeast for at least 24 month before the degorging with the “à la volée” method. Small adding of liqueur, than is corked and stay in bottle for a period of 6 month before commercialization

Colour Pale yellow with lemon green tones and golden reflection

Visual aspect Clear, with fine and persistent perlage

Fragrance Characteristics scents of Timorasso Spumante, well- structured with amusing scents of bread crust, mineral and florar whit a really thin note of agrumes

Flavour Savory, mineral, fresh. Outstanding acidity tipycal of Timorasso. Aging on yeast gives a great intensity, elegance and length

Service temperature 6° – 8° C

Bottle Champagne bottle

Food pairings It’s a full meal wine, it best pairs with cold cuts and aged cheese with home made bread. It pairs well also with fish dishes and because of his structure could be paired with red meat.