Technical characteristics

• Grape varieties:Erbaluce 100%
• Characteristics of the vineyards:on the Cascina Chignalungo estate (Municipality of Lessona), facing southeast to southwest, 290 meters above sea level, average 5000 vines per hectare.
• Soil:flluvioglacial gravelly-sandy coarse and heterometric fluvioglacial soils ,deeply altered and partly displaced, surmounted by loessic, silty-clayey summit levels. Acidic soils (pH 4.5-5.4) with orange, yellow and dark brown color. They are rich in minerals such as manganese and iron, which strongly affect the taste characteristics of the wine.
• Harvest:careful and strict manual harvesting of grapes in the vineyard ,in minute boxes of 7-9 kg capacity and subsequent further selection in the winery.
• Vinification:after the grapes have been pressed, fermentation starts at controlled temperature, addition of selected yeasts and subsequent bottling with the start of re-fermentation in the bottle according to the Metodo Classico. The stay with maturation on the yeasts ranges from a minimum of 24 to a maximum of 48 months. Then occurs the cleaning (disgorgement) from lees with refilling. This Method enhances the characteristics of Erbaluce.
• Alcohol content:13% vol
• Serving temperature:8-10° C