||Sparkling white classic method brut
||Castiglione of Sicily (CT)
||The soils have perfect exposure and position, black due to the lava sands, and therefore extraordinarily rich in minerals; around woods and more recent lava flows.
||Spurred cordon and Guyot.
||20 September, the grapes are harvested early in crates in order to preserve their acidity.
||The grapes are crushed and destemmed and started in a soft press. The must decanted, it is decanted and inoculated with yeasts and ferments at 15 ° C in steel tanks. The wine thus obtained remains until January on lees ended with constant agitation.
||A end March is prepared for tirage and bottled. Remains on lees on average for 20 months, at 12 ° C, and then the disgorgement.
||Perfect to start, or finish, any evening, its acid freshness allows it to arrive where many wines cannot dare, such as frying or dishes of marked greasiness.