Spumante Rhaetitian Alps

Typical Geographic Indication

The origins

This wine derives from the attentive and very delicate “white” vinification of red grapes from the highest crags of the foothills of the Rhaetian Alps.

The Cellar

The base must is fermented together with a small but significant percentage of white grapes with a strong aromatic character. Refinement on fine lees follows until June, when it is bottled with the addition of yeast and sugar syrup in order to facilitate the subsequent slow “presa di spuma” according to the traditional Metodo Classico second fermentation in the bottle.
From June to December, saccharomyces yeasts transform sugars into alcohol and carbon dioxide until they reach a pressure of more than 4 atm, then settle into the side of the bottles.
This is followed by storage at 12°/15°C temperature for another 6-8 months, with repeated turning (remuage) of the deposited yeast, ending in November with pre-sale dégorgement.

In the glass

Straw yellow with greenish nuances.
Enveloping on the nose, with a delicate hint of rose petals and faint biscuit.
The taste is immediately smooth because of the inviting abboccato (mellow) taste that comes from the sugars in the syrup. This is followed by a crisp note of dried fruit and just a hint of pastry.

Serving Suggestions

This wine pairs very well with finger foods, however it happily indulges in pairings with delicately flavoured fish.
The wine may also have a pleasant and convincing pairing with desserts such as dry biscuits and tarts.

Conservation

Horizontal storage is preferred for bottles, in a dark and cool space. Best enjoyed no later than one year after date of dégorgement.