Description
For more than thirty years we have been producing this classic method sparkling wine which represents tradition and the link with the past. The expression of our family's work.
| SOIL COMPOSITION | Of glacial origin: gravelly moraine with the presence of limestone. |
| Harvest | Carried out by hand, in boxes, between the last week of September and the first of October. |
| WINEMAKING | The grapes are harvested earlier than normal maturation. Rigorously produced in the classic method respecting all production phases. The Spumante base is generally bottled by June of the year following the harvest, and follows refermentation and maturation on the yeasts in the bottle. The bottles are stacked in special rooms at a controlled temperature and in the absence of light. After the long fermentation period, the lees are eliminated with the subsequent addition of the dosage syrup before the final corking |
| REFINEMENT | Approximately 40 months from the harvest. |
| TASTING NOTES |
View: White foam and persistent perlage, with very fine bubbles indicative of a long period of refinement. Colour: Bright straw yellow. Aroma: Intense and fragrant with biscuity notes and light hints of hazelnut at the end. Flavor: Persuasive with excellent complexity. |
| COMBINATIONS | Excellent as an aperitif, accompanies raw fish, excellent with cured meats. |
| SERVICE TEMPERATURE | 4 - 6° C |
Description
For more than thirty years we have been producing this classic method sparkling wine which represents tradition and the link with the past. The expression of our family's work.
| SOIL COMPOSITION | Of glacial origin: gravelly moraine with the presence of limestone. |
| Harvest | Carried out by hand, in boxes, between the last week of September and the first of October. |
| WINEMAKING | The grapes are harvested earlier than normal maturation. Rigorously produced in the classic method respecting all production phases. The Spumante base is generally bottled by June of the year following the harvest, and follows refermentation and maturation on the yeasts in the bottle. The bottles are stacked in special rooms at a controlled temperature and in the absence of light. After the long fermentation period, the lees are eliminated with the subsequent addition of the dosage syrup before the final corking |
| REFINEMENT | Approximately 40 months from the harvest. |
| TASTING NOTES |
View: White foam and persistent perlage, with very fine bubbles indicative of a long period of refinement. Colour: Bright straw yellow. Aroma: Intense and fragrant with biscuity notes and light hints of hazelnut at the end. Flavor: Persuasive with excellent complexity. |
| COMBINATIONS | Excellent as an aperitif, accompanies raw fish, excellent with cured meats. |
| SERVICE TEMPERATURE | 4 - 6° C |
Ricchi
Lombardia
Ricchi
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