Spumante Metodo Classico Montonico (12 months on lees)
Vinification: During the springtime following the harvest period, the base wine undergoes a second fermentation into the bottle at a temperature of 12°C for about 30/40 day. Once second fermentation is accomplished, bottles will refine on their lees in the cellar, and are placed on one side for at least 12 months. The wine clarification occurs with the “messa in punta” process (bottles are gradually and carefully riddled daily until they are vertically positioned so that all the fermentation sediments deposit at the bottle neck) after a complex “remuage” or “riddling”, and after that disgorging and dosage are carried out.
Colour: Bright straw-yellow colour with a persistent and fine-grained perlage.
Bouquet: Bouquet is clean, intense and persistent with notes of white fruits and strong citrus hints, vegetables and candied dry fruit. Fragrant aromas of yeast and bread crust in the end.
Taste: Dry, crisp and very well-balanced at the palate. It is an harmonious and full wine as a whole.
Food pairing: Perfect as an aperitif wine, it is an ideal match to fish-based appetizers, shellfish and white meat.