Durella 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, that I decided to make it sparkling purely by following the route that best enhances its characteristics. 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.<\/p>\n\n\n\n
Name<\/strong>: Vino Spumante di Qualit\u00e0
Produced area<\/strong>: Gambellara (VI)
Subarea<\/strong>: Faldeo e Pianura
Grape variety<\/strong>: Durella
Grape-Harvest<\/strong>: the two grapes are harvested separately at the proper degree of maturity, transported to the cantina in small carts
Vineyard<\/strong>: the Durella grapes come from the vineyard in the area of Cul D\u2019Oro, average age of the vines is 20 years, median altitude 200 m, volcanic soil.
Training system<\/strong>: Vicentine trellis and guyot
Winemaking process<\/strong>: fermented in temperature- controlled reduction. The two wines are mixed at a later time
Aging<\/strong>: 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.<\/p>\n\n\n\n