ioTeti magnum

WINEMAKING

We pick up the grapes by hand, and after a soft pressing, the wine ferment in steel tank, under controlled temperature. I make the blend during the winter, and the wine ‘sleep’ in the tank until the time of the bottling. During the bottling, the wine makes the second fermentation into the bottle, in a controlled temperature, and at the end of it the wine stay with the yeast for 36 months. After the degorgement, the wine ‘sleep’ for minimum three month before the sale.

TASTING NOTES

Light straw-yellow, very fine and lingering perlage, creamy fizziness, with yeast and fruit fragrances.

PAIRING

Great as aperitif and perfect with shellfish, fish in general and particularly with the Vicenza traditional dish: il Baccalà alla Vicentina, wich is dried salted codfish.It gives a particular touch to every party.

VARIETY

100% Durella

VINEYARD

Pergola Veronese, 1989

RESIDUAL SUGAR

Brut – 6 gr/lt

HARVEST

By hands, usually at the end of September

SOIL

Volcanic soil and clay

BOTTLES

750 ml – 1,5 l Magnum

TEMPERATURE OF SERVICE

6°C-8°C

ALCOOL

12 % vol.

ACIDITY

7,20 g/l