Altitude: 167m above sea level
Vine training system: Filone
Vine variety: Pecorino (native vine)
Vines per hectare: 2500
Average production per vine: 6 kg
Grape yield: 125 tonnes, Wine 87 hl/ha
Soil: mainly clay and sandy
Harvesting time: 5 September – 5 October
Type of wine: white sparkling wine
Production area: hills in the province of Chieti
Vinification: after the soft crushing of the grapes, picked by hand in crates, the must remains in contact with the skins for 24 hours at 5°C, favouring the release of the varietal aromas. The fermentation in a steel pressure tank generates the formation of carbon dioxide, which remains incorporated in the mass and produces the typical perlage in the second fermentation phase (prise de mousse of 60-85 days). During this period secondary aromas develop due to the yeasts. This is followed by the tartaric stabilisation at a low temperature and finally the isobaric bottling is carried out.
Fermentation: in stainless steel tanks
Alcoholic content: 12.5% vol.
Serving Temperature: 6-8° C.