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BRUT VINTAGE Traditional Method

A Traditional Method with very slow fermentation: 60 months on the lees. Fine, intense and complex with hints of exotic fruit, floral and minerals.

Vineyard location: Dolomites

Ages of vines: 15 years

Exposition: South

Pruning technique: Guyot

Planting density: 5.000 vines/ha

Yield per hectare: 7 t/ha

Grape variety: Chardonnay 100%
Vinification: First fermentation in stainless steel tank at a controlled temperature

Secondary fermentation: In bottle, 72 months on the lees
Dosage: 5 gr/lt of sugar adding Fior d’Arancio passito “Alpianae”
Serving temperature: 6° C
Pairing: An excellent aperitif with seafood dishes, oyster or shellfish in general, as well as pasta and risotto
Production: 6.300
Alcohol content: 12 %