My aim is offer a wine that reflect completely my roots, bottling it whole and #RAW, leave it fermenting naturally following the natural environment temperature changes.
Generally I bottle it on mid march and then leave it fermenting untill end of may/june. When I cork the bottles I can not change or intervent in any way, no jokes, no incantations.
At the end of fermentation the wine is not “stable” it still remain live as a real food have to be.
Appellation: Vino Bianco Frizzante – Rifermentazione naturale in bottiglia (sur-lie)
Vineyards area: Valdobbiadene
Grape varieties: Glera, Pinot Noir, Chardonnay
2016 Harvest dates: Pinot Noir 10th Sep, Chardonnay 11th Sep., Glera 16th Sep.
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (15-18°C.) with indigenous yeast; the wine is then aged on its lees in stainless-steel tanks for 5 months, natural second fermentation in the bottle without disgorgement.
Second fermentation guidelines: The natural evolution can be summarize as follow (considering you have a cellar temperature between 15 and 22-24°C): first hot season it have complex notes of lees, bread crust and ripe fruits, first cold season exalts dry notes, citrus and white fruits flavours. After the first year it became more stable and it retrace the previous behavior but with less marked differences between the seasons.
The color is straw yellow with golden shimmers. The aroma is rustic, raw with strong flavours of citrus, bread crust and yeast. The taste will find again the raw sensation, in particular the green apple notes, white flowers and bread aroma at the end.
Perfect wine for salted apetizer and for the whole meal. Lovely with raw fish, seafood platters and sushi.
Pressure: 2.5 bar
Acidity: 5.5 g/l
Residual sugar: between 1 and 2 g/l
Serving temperature: 10-12° C.