Grape varieties:
Pinot Noir, Chardonnay and Riesling

Production area:
foothills of Casteggio

Soil:
lime/clay

Vineyards orientation:
NE-NW

Vineyards altitude:
120-160 m AMSL

Training system:
simple Guyot

Average age of the vines:
15 years

Vine density:
5.000 vines per hectare

Yield:
1 kg per vine

Harvest:
leaf thinning in July. The grapes are hand-harvested in 15 kg boxes, carefully selecting the best ones. We pick the grapes early in the morning in order to press them at a natural cool temperature. The grape varieties are harvested one at a time.

Vinification:
Pinot Noir grapes are gently pressed. The free-run must is then naturally clarified. Alcoholic fermentation at 13-15 °C. The Chardonnay and Riesling grapes are also gently pressed. They ferment in temperature-controlled barriques. The must is naturally clarified and stabilised at a controlled cold temperature during the winter.

Ageing:
tirage in the spring following the harvest. Blending. Secondary fermentation in the bottle at 16 °C. Ageing on the lees for a minimum of 48 months. Disgorging with addition of the liqueur d’expédition.

Sight:
golden yellow colour. Visible and persistent perlage.

Nose:
intense and complex, with notes of white flowers and yellow fruits, and limestone and mineral hints.

Palate:
fresh and fruity. Well-balanced, fragrant, complex and persistent.

Vintage:
2010

Date of harvest:
August 20th 2010

Date of tirage:
April 2011

Date of disgorging:
December 2019

2010 production:
3.300 bottles (0,75 l)

Analytical data:
– alcohol: 13,19% vol
– acidity: 6,8 g/l
– residual sugar: 4 g/l
– pressure: 4,5 bar

First year of production:
2007

Technical data sheet (Brut Vintage 2010)

Bottle

Front label

Back label