Natural Wines, Volcanic Wines, Wines of People.

Cuvée dei Vignato – V.S.Q. Durella-Chardonnay

Durella and Chardonnay grapes from the volcanic hills of Gambellara. A champenoise method that blends the two souls of the winery: my father Gian Domenico, who has always cultivated the Durella grape variety, and me, Davide, infact I have introduced Chardonnay grape variety. The grape harvest is manual. After the grapes have aged in stainless steel tanks the best Cuvee is chosen for the sparkling process.
On the nose you can smell notes of ripen fruit, yeast and bread crusts. In the mouth it is round, enveloping and floral. The finish reminds of exotic fruit.

Name: Vino Spumante di Qualità
Produced area: Gambellara (VI)
Subarea: Faldeo e Pianura
Grape variety: Durella e Chardonnay
Grape-Harvest: the two grapes are harvested separately at the proper degree of maturity, transported to the cantina in small carts
Vineyard: the Durella grapes come from the vineyard in the area of Cul D’Oro, average age of the vines is 20 years, median altitude 200 m, volcanic soil. The Chardonnay grapes come from the area of Ronchi, average age of the vines is 15 years, median altitude 50 m, dark alluvial soil, deriving from volcanic rocks
Training system: Vicentine trellis and guyot
Winemaking process: fermented in temperature- controlled reduction. The two wines are mixed at a later time
Aging: matures on its lees in stainless steel tanks for 5 months until bottling for the second fermentation. Remains in contact with the yeast for 40 months before draining a small amount and placing it on the market.

Colour: brilliant straw yellow
Sensory profile: very fine and fresh with light fruit sensations, classic scent of yeast and crusty bread. In the mouth has good structure, fine bubbles, balanced between acidity and the scent of yeast, mineral
Pairings: Ideal for an aperitif and for the entire meal, outstanding with fish (bacalà alla vicentina/ Vicentine dried cod) and white meat.
Serving temperature: 6-8°C

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