| Type | Sparkling wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 12.5% |
Spec sheet
The wine
The must ferments in stainless steel tanks and used barriques. The fermentation is followed by the malolactic fermentation and an aging on the yeast for 8 months. At the end of this period, the wine of the year together with the wine of previous vintages forms the cuvèe destined for draft. The refermentation takes place in the bottle after adding 24 g / l of sugar. After 40 months of aging in contact with the yeasts, the bottles are moved to the pupitres where the remuage takes place, which consists in moving the yeast to the cork area which will then be eliminated with disgorgement.
Drinking and storing
Serve between 6ºC and 8ºC
Customer reviews
The winery
Cesconi
Just north of Trento, Pressano is a very interesting area from a viticultural point of view. It is located at the confluence of the Val di Cembra and Val d’Adige, and combines porphyry soils with dolomite rocks. Great minerality, flavour and longevity are therefore the characteristics of wines deriving from these areas. The Cesconis, four brothers that many consider the rising stars of Trentino viticulture, work right here. They have, towards Arco, also vineyards in Pivier and...
