50% Pinot Nero – 50% Chardonnay
in the borough of Canale (north, 240- 260m a.m.s.l.)
fermentation at 18°C in steel “champenoise methode” at 12°C.
24/30 months on its own yeast in the bottle.
YIELD PER HECTARE:
straw yellow colour, fine and lasting taste with an intense bouquet of bread crust and yeast, dry (sugar 8g/l), sapid and wellbalanced.
perfect as an aperitif, goes particularly well with crustacea and oysters along with appetisers and first dishes.