NAME: PINOT BRUT    sparkling wine

ALCOHOL CONTENT: 12.5% volume

GRAPE VARIETIES USED: 20% pinot blanc and 80% pinot noir fermented without the skins

PRODUCTION AREA AND EXPOSURE: Piave River basin. North east and east, with a yield of 70/80 quintals.

VINTAGE: harvested by hand at the end of August.

VINIFICATION: soft pressing of the grapes, removing of the must from the lees at low temperature for 48 hours before alcohol fermentation at a controlled temperature with the addition of selected yeasts, partly in stainless steel tanks and partly in barrels.

MATURATION AND AGEING: the wine remains on the yeasts for a few months, with the addition of selected lactic acid bacteria, the proportion of which varies depending on the vintage, to aid the malolactic fermentation process. The wine is then referemented in pressurized tanks (long Charmat method) for over a year before bottling and successive ageing in the bottle for a further 12 months before sale. Also good after being aged for a few years. 

ORGANOLEPTIC CHARACTERISTICS: this classic sparkling wine strikes an excellent balance of acid and alcohol, with a bouquet reminiscent of ripe fruit, toasted almonds and apricots and immediately-perceptible yeasty, bready overtones. Full, richly-layered palate with a superb finish.

SUGGESTED PAIRINGS: suitable to accompany a meal from starter to dessert. Excellent with oysters, raw seafood and all kinds of fish.

HOW TO SERVE: at a temperature of 6-8° C in flûtes.