Vino Spumante Extra Dry

Grapes: Falanghina, Pecorino

Production area: Torino di Sangro

Aspect and Altitude: Falanghina: south-east; 150 meters above sea level Pecorino: north-west; 150 meters above sea level

Soil type: Falanghina: heavy clay. Pecorino: mixed calcareous

Training system: Falanghina: 2.20m x 2.20m marquee, renewed branch; Pecorino: rows 1.00m x 1.70m, renewed branch

Plant density: Falanghina: 2100 plants per hectare Pecorino: 3400 plants per hectare

Harvest period: From 1st to 10th September for both vines

Sparkling process: According to the Martinotti-Charmat method; obtained directly from the must in an autoclave

Fermentation: Cleaning of the must and fermentation directly in an autoclave at 14.5 ° C; at 3.5 Babo closure of the vent and froth up to 5.5 Atm of pressure at 20 ° C with sugar residue of 15 gr / l

Refinement: After fermentation one month in autoclave at 5 ° C and one month in bottle

Alcohol: 10.6%

Organoleptic characteristics: Greenish yellow color; fine and persistent perlage; intense with hints of exotic fruit; fresh, acidulous, persistent and elegant

Gastronomic combination: Excellent as an aperitif and with fish appetizers; also ideal with fish and white meats; enhances some desserts at the end of a meal; Serve at a temperature of 6-8 ° C