Extra Dry White Sparkling Wine

In 1895, Federico Martinotti patented his method for the second fermentation of a sparkling wine in a closed container.

From fermentation in autoclave, which enhances the fruity and floral notes, our Extra Dry White Sparkling Wine is born today.

Production area: central Italy, Abruzzo, Chieti province.

Grapes: native and / or international white berried grapes.

Training system: espalier, “tendone” Abruzzo pergola.

Harvest period: from 10th August to 30th September.

Vinification: in white, with crushing and soft pressing of the grapes.

Primary fermentation: thermodynamic control (from 14 to 17 ° C) with the use of selected yeasts.

Second fermentation: 15 - 25 days.

Refinement: 30 - 90 days on the lees.

Alcoholic content: 12% vol.

Sugar residue: Extra Dry

View: pale straw yellow with greenish reflections. Fine-grained and persistent perlage.

Nose: floral scents of white flowers, fruity apple and citrus nuances. Final with notes of pastry.

Taste: fresh, harmonious, soft, delicate. The retro olfactory notes confirm the perceived olfactory expectations.

Serving temperature: 5 - 7 ° C

Food matches: excellent aperitif; ideal with raw seafood and grilled white meats. Much appreciated with medium-aged soft cheeses.