The vineyards are south facing and the soil, chalky and mineral, which allows full ripening and excellent drainage. The 35 year old vines are trained Piemonte style on low Guyot trellis, planted with 4000 - 4500 vines per hectare and yielding 6600 lt/ha. Grapes are harvested a week ahead of the main harvest to retain the higher acidity essential for sparkling wines. The hand harvested grapes are whole bunch pressed in a pneumatic press and subjected to a temperature controlled fermentation in small 100hl pressure tanks and spend 3 months on lees.
An interesting nose of crystallised ginger, citrus, apple, jasmine and a hint of spice. The palate is delicate, yet rich with citrus and ripe apricots. The mouthfeel is creamy and the finish is dry and refreshing.
Best as an aperitif.